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singaporean

Ayam Masak Merah Tomato Chili Chicken with Rice

This simmered dish pairs chicken thigh, boneless with tomato puree, chili paste and jasmine rice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

40 g Protein
75 g Carbohydrates
20 g Fat
4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 165g chicken thigh, boneless 200 kcal
  • 110g tomato puree 20 kcal
  • 20g chili paste 36 kcal
  • 64g onion, sliced 26 kcal
  • 6g garlic, minced 9 kcal
  • 11g cooking oil 97 kcal
  • 7g sugar 27 kcal
  • 73g water 0 kcal
  • 64g jasmine rice (dry) 234 kcal
  • 2g salt 0 kcal

Cooking instructions

  1. chicken thighcooking oilsalt
    Season the chicken with salt. Heat cooking oil in a small pan over medium-high and brown the chicken on both sides, 4 to 5 minutes total.
  2. oniongarlic
    Lower heat to medium. Add onion and garlic and cook 2 minutes until softened.
  3. tomato pureechili pastewater
    Stir in chili paste and cook 30 seconds. Add tomato puree and water; bring to a simmer.
  4. chicken thighsugar
    Simmer gently until the chicken is cooked through and the sauce thickens, 8 to 10 minutes. Stir in sugar to balance.
  5. jasmine rice (dry)
    Serve with steamed rice and spoon sauce over the top.

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