Ayam Masak Merah PD
This healthier take on the classic Malaysian dish uses our homemade #IbuSegalaRempah, cherry tomatoes, and dry spices to create a rich, tangy, and mildly sweet sauce. The chicken is air-fried, not deep-fried, for a lighter yet flavourful version suitable for dialysis diets in moderate portions.
Ingredients
For the Chicken
- 2 pcs Boneless/Skinless Chicken Leg or Breast (250 – 300 gm) cut into bite size chunks
- 1/4 tsp Himalayan Salt
- 2 tsp Turmeric Powder
- 1 tbsp Ginger paste
For the Sauce
- 2 tbsp #IbuSegalaRempah
- 1 tbsp Tomato paste
- 10 Cherry Tomatoes halved
- 1 Medium sized onion chopped
- 1 cup Water
- 1 tsp Lakanto (monk fruit sweetener)
- 1 set Dry Spices (4 Sekawan) (Empat Sekawan) – cinnamon, clove, cardamom, star anise
- Chopped coriander leaves as garnishd
Instructions
Preparing the chicken
- Combine chicken with Himalayan salt, turmeric and ginger paste. Let marinate for at least 30 minutes.
- Air-Fry: Preheat air fryer to 180°C. Air fry marinated chicken for 8–10 minutes or until golden and cooked through.
Making Sauce
- In a saucepan, combine ISRF, tomato paste, cherry tomatoes, onion, dry spices, Lakanto, and water. Bring to a boil.
- Simmer for 5–8 minutes until onions and tomatoes soften.
- Add air-fried chicken to the sauce. Stir and simmer until the sauce thickens slightly.
- Garnish with chopped coriander before serving.
Notes
| Nutrient | Approximate (per serving) |
|---|---|
| Calories | 220–250 kcal |
| Protein | 26–28 g |
| Fat | 8–10 g (mainly from chicken skin & rempah) |
| Carbohydrates | ~6–8 g |
| Sodium | ~160–200 mg (with Himalayan salt & tomato paste) |
| Potassium | ~180–200 mg (from tomato, onion, chicken) |
| Phosphate | ~170 mg (mainly from chicken) |