Ingredients with Measurements:
- 1 kg chicken, cut into pieces
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 red chili peppers, sliced
- 1 tbsp ginger paste
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp salt
- 1 cup coconut milk
- 1 cup water
- 2 tbsp oil
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat oil in a large pot or Dutch oven over medium heat.
2. Add onions, garlic, and chili peppers. Sauté until onions are translucent.
3. Add ginger paste, tomato paste, turmeric powder, cumin powder, coriander powder, and salt. Stir until fragrant.
4. Add chicken pieces and stir until coated with the spice mixture.
5. Pour in coconut milk and water. Stir to combine.
6. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until chicken is cooked through and tender.
7. Serve hot with rice.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 300
Total fat: 20g
Saturated fat: 10g
Cholesterol: 100mg
Sodium: 500mg
Total carbohydrates: 10g
Dietary fiber: 2g
Sugar: 3g
Protein: 25g
Substitutions for ingredients:
- Chicken can be substituted with beef, lamb, or tofu.
- Red chili peppers can be substituted with green chili peppers or jalapeños.
- Coconut milk can be substituted with heavy cream or evaporated milk.
Variations:
- Add potatoes, carrots, or bell peppers for a more colorful and nutritious dish.
- Use different types of curry powder or paste for a different flavor profile.
- Add a squeeze of lime juice or a handful of fresh herbs like cilantro or basil for a burst of freshness.
Tips and Tricks:
- Use bone-in chicken for more flavor and juiciness.
- Marinate the chicken in the spice mixture for a few hours or overnight for a more intense flavor.
- Use a slotted spoon to remove excess oil or fat from the curry before serving.
- Adjust the amount of chili peppers according to your desired level of spiciness.
Storage Instructions:
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the curry in a pot over low heat until heated through. Add a splash of water or coconut milk if the curry is too thick.
Presentation Ideas:
Serve the curry in a large bowl or platter with a side of rice and some fresh herbs or sliced chili peppers on top for garnish.
Garnishes:
Fresh herbs like cilantro or basil, sliced chili peppers, lime wedges.
Pairings:
This curry pairs well with steamed rice, naan bread, or roti.
Suggested Side Dishes:
Cucumber salad, tomato salad, or mixed greens salad.
Troubleshooting Advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, simmer it uncovered for a few more minutes until it thickens.
- If the curry is too spicy, add more coconut milk or a spoonful of sugar to balance out the heat.
Food Safety Advice:
- Make sure the chicken is cooked through and reaches an internal temperature of 165°F (74°C) before serving.
- Store leftover curry in the refrigerator within 2 hours of cooking.
- Reheat leftover curry to an internal temperature of 165°F (74°C) before consuming.
Food History:
Ayam Masak Merah is a traditional Malay dish that originated from Malaysia and Singapore. It is a popular dish served during festive occasions like weddings and Eid al-Fitr.
Flavor Profiles:
Ayam Masak Merah is a spicy and savory dish with a hint of sweetness from the coconut milk and tomato paste. The combination of spices like turmeric, cumin, and coriander gives the dish a warm and earthy flavor.
Serving Suggestions:
Serve the curry in a large bowl or platter with a side of rice and some fresh herbs or sliced chili peppers on top for garnish.
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Region: Malaysian