Ayam masak masam manis (chicken in sour sweet gravy)

Main Dish
4 servings
30 min
50 min
Amalgamation and burst of spicy, sour and sweet notes.


Number of serving: 4
For the chicken

400g chicken - cut into bite sizes

1 tsp turmeric/kunyit powder

1/2 tbsp corn flour

1/2 tbsp rice flour

** Mix all together

For the gravy

1 1/2 tbsp dried chili paste

4 shallots - sliced thinly

1/2 inch ginger - cut into thin stripes

1 1/2 tbsp dried black currants/anggur kering

1/4 cup thick tamarind juice/asam jawa

Salt as needed

Oil as needed


  • When oil is heated, deep fry chicken till crispy and light brown in color.
    Remove and keep aside.

    Drain off excess oil and leave about 3 tbsp of oil in the same pan.
    Sauté shallots and ginger.

    Add chili paste and cook till oils splits.
    Pour tamarind juice and season with salt.

    Add fried chicken pieces and black currants.
    Stir till chicken is coated in the gravy.

    Remove from heat.


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