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Ayam Panggang Bumbu Merah (Chicken in red sauce)


  • Lightly dust the chicken with flour and gently saute (covered) until tender, skin side down first in a thin layer of hot oil in a large heavy-bottomed pan.
  • In another pan, gently saute the chillies and garlic in a little oil until softish. Add the tomatoes, stock, lime juice, soy, tamarind, shrimp paste and sugar. Mix well, cook down until thickish and taste for seasoning.
  • Then add the chicken to the sauce in one layer, baste well and cook for a few minutes.
  • To serve, mound steamed rice in individual bowls and top with chicken and plenty of the sauce.


  • coconut or vegetable oil
  • 1 chicken, portioned
  • rice flour
  • 6 small red chillies, finely sliced
  • 4 garlic cloves, finely sliced
  • 4 large ripe tomatoes, diced
  • ½ cup chicken stock 
  • juice of 1-2 limes
  • 1 tspn soy sauce
  • ½ tspn tamarind paste
  • 1 tspn shrimp paste
  • 1 heaped tspn shaved palm sugar (or soft brown sugar)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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