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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
Log in to watch this premium content and more!Chef Wan's Ayam Masak Merah (Spicy Red Chicken)
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
-
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.
-
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.
-
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.
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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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