Malaysian · Lunch, Dinner
Ayam masak merah (chicken in red chilli sauce)
Chicken simmered in a sweet, tangy red chilli and tomato sauce.
- Calories
- 627 kcal
- Protein
- 36 g
- Carbs
- 69 g
- Fat
- 23 g
- Prep
- 10 min
- Cook
- 25 min
Per serving, for one person.
Contains: coconut.
Ingredients
- 150 g Chicken thighs (boneless)
- 1 tomato Tomatoes
- 1¼ tbsp Tomato purée
- ½ onion Onion
- 2 cloves Garlic
- 2½ chillis Red chillies
- 1½ tsp Sugar
- 60 ml Light coconut milk
- 55 g Jasmine rice
- ½ tbsp Sunflower oil
Method
- Cook the rice in a covered pan with water for 20 minutes.
- Blend the onion, garlic and chilli to a paste, fry in the oil for 3 minutes until fragrant.
- Add the chicken and cook 4 minutes, then stir in tomato, tomato puree and sugar.
- Add the coconut milk and simmer 18 minutes until the chicken is cooked and the sauce has thickened.
- Serve with the rice.
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