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KETO Ayam Masak Merah

Prep Time:

20 minutes


4 servings


Keto/Low Carbs

About the Recipe

�Ayam masak merah� is a Malaysian traditional dish. It�s usually served during weddings with �nasi minyak� or the literal translation �oiled rice.
Coincidently, December is the month where there will be many weddings and we are sharing a Sugarfree and Lowcarb version of �Chicken in Red Sauce in collaboration with @harvist_official .
Our Chicken in Red Sauce is chicken pieces in a spicy, sweet, red dried chilies sambal. To get that gorgeous red hue, we use Red Palm Oil Premium which not only imparts its delicious flavour but is also rich in Pro-Vit A and Vit E.

Recipes & Photos credit to:



1 chicken � cut into 14 pieces.
2 tsp turmeric powder
2 tsp salt
1 pandanus leaf - knotted
1 tbsp tamarind paste
1 tbsp tomato puree
1 big red onion � cut into rings
1/3 cup Red Palm Oil � Premium
1 lemongrass � bruised
2-3 tbsp sweetener granule.
1 cup cooking oil� to deep fry chicken. I use Red Palm Cooking Oil.

To Blend Fine:
1 red big onions
2-inch ginger
5 shallots
8 garlics
15 dried chili � deseeded, boiled
� cup water for blending.


1. Clean chicken and marinate with salt and turmeric.
2. Heat up cooking oil about 1 cup and fry chicken until it�s half cook. Drain oil and put aside.
3. Heat up pan and pour 1/2 cup of Premium Red Palm Oil and fry the blended paste. Stir well, add pandanus leaf and lemongrass and keep frying till the oil floats to surface. Add water if sambal too dry and keep fire at medium.
4. Add tamarind juice, salt and sweetener. Keep stirring, by now our sambal will be gorgeous deep red colour.
5. Add pre-cooked chicken and mix it well together with sambal. Add a bit of water if too dry. Keep mixing for about 5 minutes of so.
6. Add the red onion ringlets and mix it well. A final taste, add salt and sweetener according to your tastebuds.
7. Ready to serve. Enjoy this with caulirice or lowcarb bread.

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