Delicious fried chicken marinated with turmeric and simmered in a mildly spiced tomato gravy until it thickens. It is a very flavourful and appetizing dish that will definitely tantalize your taste buds.
Preparation 30 mins
Cooking 30 mins
Spicy tomato chicken
|550 g||chicken meat|
|1 tbsp||turmeric powder|
|6||chilli peppers (dried)|
Nutrition per Serving
Community Food Snaps
'Ayam masak merah' literally means chicken cooked in red sauce. The red sauce mentioned here comes from tomatoes and is mildly spiced with aromatics such as ginger, garlic and dried chillies. The chicken pieces are marinated with turmeric powder and deep fried before being braised in the spiced tomato gravy. As the gravy thickens, it develops more flavours along with the fried turmeric chicken.
Fresh turmeric vs turmeric powder
While turmeric powder is used in this dish, you can opt for fresh turmeric. Use at least 2 tablespoons of fresh turmeric. Pound the turmeric with the skin removed until it becomes a paste. Optionally, add 0.5 tablespoon of water to it. Then, mix the chicken pieces with the turmeric paste and salt.
Tomato puree instead of fresh tomatoes
Tomatoes are added to the dish for the colour and sweetness of the gravy. In summer, tomatoes can be exceptionally sweet while winter offers tomatoes which are milder in taste. Instead of using fresh tomatoes then, substitute with half a can of tomato puree.
Non-spicy ayam masak merah
Ayam masak merah is only mildly spiced. If you do not want it to be spicy, just omit the dried chillies from the recipe. Otherwise, simply follow the tips in handling dried chillies to reduce the spiciness.
2 tips for best results
You'll first need to ensure that the blended chilli-ginger-garlic-onion paste is sautéed with oil until fragrant. This happens when the oil separates from the paste. If this step is not followed, the paste will not develop its best flavours leaving a raw taste of aromatics.
After cooking this dish several times, I noticed the taste is more intense when the dish is left to simmer until the ingredients are really soft turning the gravy thick and luscious.
I adore the slight hint of spiciness in the dish. Normally, the chicken meat is mixed with plain flour before they are fried. In this recipe, turmeric is added to the flour to enhance the flavour of the fried chicken meat. Thus, they can be eaten just as they are. If you love flooding your plate of rice with gravy, this is the perfect dish for you. Besides rice, pairing it with bread makes it equally delicious.
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Steps to Prepare
Step 1 of 4
- 550 g chicken meat
- 1 tbsp turmeric powder
- 1⁄2 tsp salt
Marinate chicken meat with turmeric powder and salt for 15 minutes.
Step 2 of 4
- 250 ml oil
Fry chicken meat after they had been marinated for 15 minutes.
Step 3 of 4
- 1 yellow onion(s)
- 3 cm ginger
- 2 garlic clove(s)
- 6 chilli peppers (dried)
- 2 tbsp oil
- 1 tomato(es)
- 3 tbsp ketchup
Blend yellow onion, ginger, garlic and chillies. Sauté blended ingredients in oil over medium heat until fragrant. Then, add the diced tomato and ketchup.
Step 4 of 4
- 250 ml water
- 1⁄2 tsp salt
- 1⁄4 tsp sugar
Add water to the sauteed ingredients and cook at highest heat. Once the gravy starts to boil, reduce heat to the lowest and allow to simmer. When gravy thickens, add the fried chicken meat and mix well.
Published: November 20, 2012