In the Kitchen

Ayam Masak Merah




    • 1 kg chicken, chopped into bite-sized pieces
    • 2 onions, quartered
    • 3 potatoes, cut into wedges
    • 2 tomatoes, quartered
    • 1 small can tomato paste
    • 150ml water
    • 4cm piece cinnamon stick
    • 4 cloves
    • 1 star anise
    • 3?4 tbsp oil

    Ground spices (A):

    • 10 shallots
    • 4 cloves garlic
    • 12 red chillies, seeded
    • 3cm ginger
    • 2 tbsp coriander powder
    • 1 tsp cumin powder

    Seasoning (B):

    • 1 tsp salt or to taste
    • 1 tbsp sugar or to taste


    Heat oil until hot, sauté ground spices (A) until fragrant. Add in cinnamon stick, cloves and star anise. Fry for 1?2 minutes.

    Add onions, tomato paste and potatoes. Stir-fry well. Mix in water and tomatoes. Cook until mixture starts to boil. Reduce heat and simmer until chicken is tender and gravy turns thick.

    Add seasoning to taste and serve this mildly spiced curry dish with bread slices or with plain rice.

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