Ingredients

  • Serves 4-6 people
  • 6 tbsp Vegetable Oil

    2 Cinnamon Bark

    4 pcs Cloves

    125 ml Water

    1 kg Chicken, about 12 pieces

    125 g Dark Raisins

    250 ml Tomato Ketchup

    3 tbsp Honey

    3 Lemongrass, slightly bruised

    1 cm Galangal

    2 tsp Sesame Seeds, toasted

    2 Pandan Leaves, shredded and knotted

    1 sprig Mint Leaves, roughly crushed

    1 Lime

    Salt 

    10 Shallots

    2 cloves Garlic

    2 cm Ginger

    1 Lemongrass

    15 pcs Dried Chilies, soften in hot water and drained

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Recipe Courtesy of
Chef Wan

Chef Wan's Ayam Masak Merah (Spicy Red Chicken)

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This chicken in spicy tomato sauce, also known as spicy red chicken, is a popular dish in Malaysia, and is a staple dish at many large gatherings or events all year round!
  • Easy
  • 30 min
  • 30 min
  • 15 min
  • 3 steps
  • 20 Ingredients
  • Easy
  • 3 steps
  • 20 Ingredients
  • 30 min
  • 30 min
  • 15 min

Instructions

  1. Marinate chicken

    • Marinade chicken with a pinch of salt, and turmeric powder. Deep fry Chicken together with 1 lemongrass, 1 pandan leaf and 1 cinnamon bark. Drain and set aside.


  2. Blend together & stir fry spice paste

    • In a blender, add shallots, garlic, ginger, lemongrass, dried chilies.
    • Heat Oil in a wok; add in remaining cinnamon bark, cloves and cardamoms. 
    • Stir-fry until fragrant.


  3. Add in chicken and simmer

    • Add in galangal, raisins, tomato sauce and honey. Then, add in the fried chicken and salt. Simmer for 2-3 minutes. 


Garnish and Serve!

Add in crushed mint Leaves, lime Juice and toasted sesame seeds. Dish onto a serving plate. Sprinkle toasted sesame seeds for garnish.

Garnish and Serve!
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    Ingredients
    • Serves 4-6 people
    • 6 tbsp Vegetable Oil

      2 Cinnamon Bark

      4 pcs Cloves

      125 ml Water

      1 kg Chicken, about 12 pieces

      125 g Dark Raisins

      250 ml Tomato Ketchup

      3 tbsp Honey

      3 Lemongrass, slightly bruised

      1 cm Galangal

      2 tsp Sesame Seeds, toasted

      2 Pandan Leaves, shredded and knotted

      1 sprig Mint Leaves, roughly crushed

      1 Lime

      Salt 

      10 Shallots

      2 cloves Garlic

      2 cm Ginger

      1 Lemongrass

      15 pcs Dried Chilies, soften in hot water and drained

    Nutrition
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