Low Carb Ayam Masak Merah
Indulge in the rich, aromatic flavors of *Low Carb Ayam Masak Merah*, a Malaysian classic reimagined for low-carb lifestyles. This vibrant dish features tender chicken thighs simmered in a luscious, fragrant sauce made with a blend of dried red chilies, tomatoes, and warm spices like cinnamon and star anise. Swapping sugar for stevia ensures all the sweet and tangy notes of the traditional recipe remain intact while keeping it keto-friendly. Perfect for a cozy family dinner or meal prep, this flavorful dish is garnished with fresh cilantro for an herby finish. Ready in just over an hour, it's a delicious way to bring a healthy, spice-filled twist to your table! Keywords: low carb ayam masak merah, keto Malaysian recipes, low carb chicken recipes, spicy stevia chicken.
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Recipe Information
Ingredients
- 1 kg chicken thighs
- 2 tablespoons coconut oil
- 1 large onion
- 4 cloves garlic
- 1 inch ginger
- 6 dried red chilies
- 400 grams canned tomato
- 1 cinnamon stick
- 1 star anise
- 1 teaspoon stevia
- 1 teaspoon salt
- 100 ml water
- 2 tablespoons cilantro
Instructions
Begin by soaking the dried red chilies in hot water for about 10 minutes until they soften.
While the chilies are soaking, dice the onion, peel and slice the garlic, and grate the ginger.
In a blender, combine the soaked red chilies, onion, garlic, and ginger. Blend into a smooth paste, adding a little water if necessary to assist in blending.
In a large pan or wok, heat the coconut oil over medium-high heat.
Add the cinnamon stick and star anise to the hot oil, and fry for about 1 minute until aromatic.
Add the blended spice paste to the pan and cook for 5-7 minutes, stirring constantly until the oil begins to separate and the paste becomes fragrant.
Add the canned tomatoes and stevia to the pan, stir well, and continue to cook for another 5 minutes.
Season the chicken thighs with salt and add them to the sauce. Stir to coat them well in the marinade.
Pour the water into the pan, stir well, cover, and let simmer on low heat for 30 minutes, stirring occasionally.
After 30 minutes, remove the lid and increase the heat. Let the sauce reduce slightly if it is too watery.
Check the seasoning and adjust with more salt or stevia if needed.
Garnish with freshly chopped cilantro before serving.
Serve the Ayam Masak Merah hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 55.8 g | 279% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 940 mg | 313% | |
| Sodium | 4108 mg | 179% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 23.3 g | ||
| Protein | 277.4 g | 555% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 352 mg | 27% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 4851 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
