67min 4 ppl
Ayam Masak Merah
62 minutes
4 people
Hardover 60 min or 12+ steps
62 min · 7 steps
Hard: over 60 min or 12+ steps
458 kcalper person
Protein 36g
Carbs 20g
Fats 26g
About this dish
Malay braised chicken in a vivid red sauce of blended chilli, tomato and shallot, mellowed with a splash of coconut milk until glossy and richly spiced.
Allergy Info
None
Diet Info
Meat
Ingredients
Fresh Produce
- Shallots6
- Garlic cloves4
- Fresh Ginger15 g
- Tomatoesblended3
Meat & Poultry
- Chicken Thighsbone-in, cut into pieces800 g
Tins & Jars
- Coconut Milk150 ml
Dried Goods
- Sugar10 g
Spices & Seasonings
- Dried Red Chilliessoaked and blended8
Oils & Condiments
- ketchup40 ml
- Vegetable Oil40 ml
Utensils
- Blender
- Wok
- Meat thermometer
- Chopping board
- Sharp knife
Method
1
Blend the soaked chillies, shallots, garlic, ginger and tomatoes into a smooth paste.
Approx. 8 minutes
2
Cut the chicken into pieces.
Approx. 6 minutes
3
Heat the vegetable oil in a wok and fry the blended paste for 10 minutes until darkened and the oil separates.
Approx. 10 minutes
4
Add the chicken pieces and turn to coat well in the paste.
Approx. 5 minutes
5
Stir in the ketchup, coconut milk and sugar, and bring to a simmer.
Approx. 4 minutes
6
Cover and simmer for 25 minutes until the chicken is tender and the sauce has thickened.
Approx. 25 minutes
7
Insert a meat thermometer into the thickest piece of chicken; it must read at least 74 degrees Celsius before serving.
Approx. 4 minutes
