This Malay Spicy Tomato Chicken is a classic Malay dish which chicken is seared & braised in a thick spicy and sweet sauce at the same time.
Malay Spicy Tomato Chicken
Course: StewCuisine: MalaysianDifficulty: Difficult
Servings
2
servingsPrep time
30
minutesCooking time
40
minutesCalories
1186
kcalTotal time
1
hour10
minutesThis Malay Spicy Tomato Chicken is a classic Malay dish which chicken is seared & braised in a thick spicy and sweet sauce at the same time.
Ingredients
850 gram 850 chicken parts
1 teaspoon 1 salt
1 teaspoon 1 turmeric powder
A dash of pepper
- Spice
3 3 shallots
2 cloves 2 garlic
2 2 red chilli
2 2 cinnamon
3 3 cardamoms
1 1 red onion, sliced
1/2 cup 1/2 tomato ketchup
1/2 cup 1/2 Ayam brand coconut milk
1/2 cup 1/2 water
1/3 teaspoon 1/3 salt
1 tablespoon 1 sugar
1 cup 1 frozen mixed vegetables
Directions
- Marinate chicken with salt, turmeric and pepper for at least 30mins.
- Mill shallots, ginger, garlic and chili.
- Heat wok and put in 1/2 cup oil. Pan fry chicken pieces until the skin turns golden. Dish up.
- Remove some of the oil leaving behind about 2 tablespoon oil.
- Sauté the milled ingredients on medium heat until it looks glossy, put in dry spices and sliced onion and sauté until the onions looks translucent and wilts.
- Put in the rest of the ingredients and chicken into the wok and cook until the gravy reduces and the chicken is cooked through. Dish up and serve.
Recipe Video
Nutrition Facts
- Total number of serves: 2
- Calories: 1186kcal
- Fat: 47g
- Saturated Fat: 22g
- Cholesterol: 378mg
- Sodium: 2246mg
- Carbohydrates: 60g
- Fiber: 14g
- Sugar: 27g
- Protein: 131g
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