Ayam Masak Merah


  • 1 stick cinnamon
  • 2 cardamon
  • 1 star anise
  • 1 red onion (slice)
  • 2 lemon grass (bruised)
  • 160g chili sauce
  • 1 tbsp sugar
  • 1 tsp salt or to taste
  • 80g oil
  • To marinate
  • 1kg chicken
  • ½ tsp salt
  • 1 tsp turmeric powder
  • Blended ingredients
  • 2 onion
  • 4 garlic
  • 2-inch ginger
  • 5 tbsp chili paste
  • Garnish
  • Coriander leaves


  1. Marinate chicken with salt and turmeric powder and set aside. Preheat the inner pot with oil then add in chicken to fry it till half cook. Set aside.
  2. Blend the blended ingredients to a paste.
  3. Heat up oil in the inner pot and stir fry cinnamon, star anise, onion and lemon grass till fragrant. Then add in blended paste and stir fry on low heat till it is fragrant.
  4. Add in tomato sauce, sugar and salt. Put in chicken and mix well. Cover and cook on low heat for 10 minutes then transfer to the Shuttle Chef and allow heat insulation cooking for 1 hour.
  5. Once done, garnish the chicken with coriander leaves on top.