This is a Malay/Indonesian dish which is spicy and sweet at the same time. Recipe was passed down to me by my mother-in-law, and although it doesn't quite taste the same as the way she makes it, my husband loves it!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste.

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  • 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. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.

Nutrition Facts

462 calories; 29.7 g total fat; 92 mg cholesterol; 183 mg sodium. 15.4 g carbohydrates; 33.6 g protein; Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/04/2012
Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine! Read More
(12)
8 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/04/2012
Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine! Read More
(12)
Rating: 5 stars
04/04/2012
Deliciously spicy hot! Definately pair with some rice (i chose jasmine) to cut the heat. A definate crowd pleaser for those who like spicy ethnic cuisine! Read More
(12)
Rating: 4 stars
03/06/2012
The first dish that finished! Best eating with some rice as is rather spicy for me or maybe i reduce the dried red chili Read More
(10)
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Rating: 5 stars
05/03/2012
Fantastic and spicy!! I used 5 BLSL chicken breasts halves and 3 serrano and 1 habanero chile peppers instead as I didn't have the red chile peppers. I did not de-seed the serranos. Also I used a small white onion and 2 big cloves shallots in place of the red onion as I didn't have any. Also omitted cardamom as I didn't have them too. Used cinnamon powder instead of stick. Skipped the sugar and didn't miss it. Although it sounds like I changed it by quite a bit but I think only the chile pepper made a more significant difference. Love this dish and would definitely make it again - with and without the adjustments. Thank you for a recipe that reminded me of home... Read More
(7)
Rating: 5 stars
10/14/2013
This dish is spicy hot but nice! Those who cannot take very spicy food you may want to reduce the chillies. Read More
Rating: 4 stars
12/03/2017
I cut the chili peppers in half and we really enjoyed it. unless you like it extremely spicy reduce the dried chili. Read More
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Rating: 5 stars
06/18/2013
Fantastic!! Ever since I have learnt how to make this chicken I have been preparing it more often. This chicken is very delicious!! Great Recipe!! Read More
Rating: 4 stars
02/26/2019
I used half a chicken and about 12 dried chillies. Followed the recipe and it turned out well. Definitely a keeper. Read More