Ayam masak merah is a Malaysian and Singaporean chicken dish. The name literally means chicken red-cooked chicken in English. Popular in both countries, it is a casserole of chicken pieces in dried chillies sambal. It tends to be a home-cooked dish, so many variations on the recipe exist.
Heat the oil in a large frypan over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the frypan and set aside. 4. Remove excess oil from the frypan leaving about 1 tablespoon. Cook and stir the chilli paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant.
Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste. Step 2 Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon.
Ayam Masak Merah has many names when translated to English. Some have called it as ‘Red Cooked Chicken’, ‘Chicken in Red Chili Sauce’, ‘Chicken in Red Sauce’… I have named it as Malay-Style Red Chicken Curry. Ayam masak merah is a very popular and tasty curry dish amongst all Malaysians across all communities.
2. In a food processor, grind all the spice paste ingredients into a smooth paste. In a pot, put about 3-4 tbsp of oil, put in the ground paste. On a low heat, cook until the oil surfaces the paste. 3. Then, add the cardamoms, star anise, cloves, cinnamon stick, onions and tomatoes, cook until they are soft.
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