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.
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
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.
|
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) |