Spicy Tomato Chicken (Ayam Masak Merah)

Name: Spicy Tomato Chicken (Ayam Masak Merah)
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 1 cinnamon stick; 1 slice (3/4 inch thick) fresh ginger root; 4 cloves garlic, minced; 1 teaspoon ground turmeric; 2 Tbsps ketchup; 3 fresh red chile pepper, finely chopped; 59 milliliters dried red chile peppers; 1 red onion, chopped; 4 servings salt to taste; 5 cardamom seeds; 2 whole star anise pods; 2 Tbsps sunflower seed oil; 2 tomatoes, sliced; 118 milliliters water; 1 teaspoon white sugar, or to taste; 1 kilograms whole chicken, cut into 8 pieces

Spicy Tomato Chicken (Ayam Masak Merah) is a gluten free and dairy free main course. This recipe serves 4. One portion of this dish contains roughly 33g of protein, 33g of fat, and a total of 501 calories. This recipe covers 24% of your daily requirements of vitamins and minerals. If you have chicken, tomatoes, garlic, and a few other ingredients on hand, you can make it. To use up the seeds you could follow this main course with the Cook the Book: Chocolate Mousse with Cardamom Seeds as a dessert. From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.

Ingredients you will need

Dried Chili Pepper

Red Chili Pepper

Turmeric

Whole Chicken

Garlic

Ginger

Onion

Water

Salt

Dry Seasoning Rub

Equipment you will use

Blender

Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides.

Ingredients you will need

Whole Chicken

Cooking Oil

Equipment you will use

Frying Pan

Remove the chicken from the skillet and set aside.

Ingredients you will need

Whole Chicken

Equipment you will use

Frying Pan

Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes.

Ingredients you will need

Cardamom Seeds