One of the most popular chicken recipes in Malaysia is Ayam Masak Merah of Spicy Tomato Chicken. This dish is based on tomatoes and chillies which give this dish its classic red color. Among the tips for cooking red cooked chicken is that the chicken should not be fried until 100% cooked, because it will be cooked again in the gravy.
Another tip is that chillies and onions should be cooked until completely crisp. A common mistake is to introduce the chicken too early in the cooking process. The mint leaves, coriander and Chinese celery leaves also need to be fresh so that the aromas are still strong. The spicy tomato chicken is can be matched with just white rice or with Briyani rice, pilau rice, tomato rice or lemongrass rice.
Ingredients
1 whole chicken (1.5 kg)
5 cloves
5 cardamom seeds
2 star anise
1 inch (2.5cm) cinnamon
8 tablespoons ground chilli
2 tablespoons tomato puree
3 sudu beasar sos tomato
Coriander leaves
Mint leaves
Chinese celery leaves
1 large onion sliced and fried crispy
5-6 Spoon sugar
1 teaspoon of turmeric powder
Salt
Ground Ingredients
4 large onion
5 cloves garlic
3cm ginger
Ingredients for Curd
Juice of 1 lime
1/4 cans of evaporated milk
Method
1. Mix lemon juice with evaporated milk to make curd/tairu. Stir until thick and set aside.
2. Blend large onions, garlic and sauté with a little water until smooth. Set aside the ground ingredients.
3. Marinate the chicken with 1 1/2 teaspoon of salt and 1 teaspoon of turmeric powder for 10 minutes.
4. Heat a little oil in a pan. When the is hot, fry the chicken pieces.
5. The chicken will just be cooked 70% only because it will be cooked again in the spicy tomato gravy. A common mistake is to fry the chicken for too long. If the chicken is fully cooked before being put into the gravy, the chicken will be tough and tough.
6. Lift the chicken out when it looks crispy on the outside. Repeat until all the chicken is fried.
7. Saute sliced onions in the oil used to fry the chicken. This will add the flavor to the gravy.
8. When the onion has started to look crispy, add star anise, cinnamon , cardamom and cloves.
9. When the onions are crispy and golden yellow, add the ground ingredients.
10. Saute until the ground ingredients start to dry and smell fragrant, then add the ground chilli. The ground chili needs to be fried long enough to get a good red colour in the final dish.
11. When the ingredients for the stir fry are dark and become thick, put in 2 tablespoons tomato puree and 3 tablespoons of tomato sauce.
12. Add a curd mixture we made earlier. Stir until well combined.
13. Saute' for 5 minutes more.
14. Add mint leaves, coriander leaves and soup leaves. Stir to combine.
15. Add 1 1/2 teaspoons of salt. If the sauce is too thick, add a little water.
16. Add 5-6 tablespoons of sugar. If you don't like a sweet gravy, reduce accordingly.
17. Put the chicken pieces into the gravy. Cover and simmer for 15-20 minutes so that the chicken is fully cooked. 18. The spicy tomato chicken is ready to be served.
19. Garnish with mint leaves, fresh soup leaves and fried onions.
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