Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
Ayam Masak Merah, meaning 'Red Cooked Chicken', is a beloved Malaysian dish featuring succulent chicken pieces simmered in a rich, vibrant, and spicy tomato-based sauce. This comforting and flavorful curry strikes a perfect balance of sweet, sour, and savory notes, making it a staple for family meals and festive occasions.
Ayam Masak Merah (Chicken in Spicy Tomato Sauce)
Ayam Masak Merah, meaning 'Red Cooked Chicken', is a beloved Malaysian dish featuring succulent chicken pieces simmered in a rich, vibrant, and spicy tomato-based sauce. This comforting and flavorful curry strikes a perfect balance of sweet, sour, and savory notes, making it a staple for family meals and festive occasions.
Total Time
1h 15m
Prep Time
25m
Cook Time
50m
Servings
4
Difficulty
medium
Ingredients
Main
- 1 kg Chicken(bone-in, skin-on chicken thighs and drumsticks, or a whole chicken cut into 8-10 pieces)
- 1 tsp Turmeric powder(for marination)
- 1 tsp Salt(for marination)
- 0.5 cup Vegetable oil(for frying chicken, plus 2-3 tbsp for sautéing paste)
Spice Paste
- 10 -15 Dried red chilies(soaked in hot water for 20 minutes, deseeded for less heat)
- 1 large Red onion(roughly chopped (or 4-6 shallots))
- 4 -5 cloves Garlic
- 1 inch Fresh ginger(peeled, roughly chopped)
- 1 inch Fresh galangal(peeled, roughly chopped)
- 2 stalks Lemongrass(white part only, thinly sliced or bruised)
- 0.25 cup Water(for blending spice paste)
Whole Spices
- 1 Cinnamon stick(approx. 7-8 cm)
- 2 -3 Star anise
- 3 -4 Cloves
- 2 -3 Green cardamom pods(lightly crushed)
Sauce
- 1 can (400g) Chopped tomatoes(or 2-3 fresh ripe tomatoes, roughly chopped)
- 2 tbsp Tomato paste
- 1 tbsp Tomato ketchup
- 0.5 cup Chicken stock or water
- 1 -2 tbsp Brown sugar(adjust to taste)
- 1 tsp Salt(adjust to taste)
- 0.5 tsp Worcestershire sauce(optional, for umami depth)
Garnish
- 0.25 cup Fresh coriander leaves(chopped, for garnish)
- 1 Fresh red chili(thinly sliced, for garnish (optional))
Instructions
Marinate the chicken: In a large bowl, combine the chicken pieces with turmeric powder and 1 tsp salt. Rub well to coat evenly. Let it marinate for at least 20 minutes, or up to 1 hour in the refrigerator.
Prepare the spice paste (Rempah): Soak the dried chilies in hot water for 20 minutes until softened. Drain and deseed if you prefer less heat. In a blender or food processor, combine the soaked chilies, red onion (or shallots), garlic, ginger, galangal, lemongrass, and 1/4 cup water. Blend until a very smooth paste forms. Add a little more water if needed to aid blending.
Fry the chicken: Heat about 1/2 cup vegetable oil in a large wok or deep pan over medium-high heat. Carefully add the marinated chicken pieces in batches, ensuring not to overcrowd the pan. Fry until golden brown on all sides and partially cooked through (about 5-7 minutes per batch). The chicken doesn't need to be fully cooked at this stage as it will simmer in the sauce. Remove the fried chicken and set aside on a plate lined with paper towels to drain excess oil. Discard most of the frying oil, leaving about 2-3 tablespoons in the pan.
Sauté whole spices: Reduce the heat to medium. Add the cinnamon stick, star anise, cloves, and cardamom pods to the remaining oil in the pan. Sauté for 1-2 minutes until fragrant.
Cook the spice paste: Add the blended spice paste to the pan. Sauté over medium-low heat, stirring frequently, for 10-15 minutes, or until the paste darkens in color, becomes very fragrant, and the oil separates from the paste (this is known as 'pecah minyak'). This step is crucial for flavor development.
Build the sauce: Add the chopped tomatoes, tomato paste, tomato ketchup, chicken stock (or water), brown sugar, 1 tsp salt, and Worcestershire sauce (if using) to the cooked spice paste. Stir well to combine. Bring the sauce to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Combine and simmer: Return the fried chicken pieces to the sauce. Stir gently to coat the chicken evenly. Cover the pan and let it simmer for another 15-20 minutes, or until the chicken is fully cooked through and tender, and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
Adjust seasoning and serve: Taste the sauce and adjust salt and sugar as needed. Garnish with fresh coriander leaves and sliced fresh red chili (if using). Serve hot with steamed white rice or nasi tomato.
Chef's Notes
Achieving 'pecah minyak' (oil separation) when cooking the spice paste is key to a deeply flavorful Ayam Masak Merah. Don't rush this step. For a richer, creamier sauce, you can add 1/2 cup of coconut milk along with the chicken stock in step 6. If you prefer a less spicy dish, reduce the number of dried chilies or deseed them thoroughly. The dish often tastes even better the next day as the flavors have more time to develop. **Tips & Tricks:** - For easier blending of dried chilies, soak them in boiling water for 20-30 minutes until very soft before processing. - To ensure even cooking and a crispy exterior, fry chicken in batches and avoid overcrowding the pan. - Bruising the lemongrass stalks (by smashing them with the back of a knife) before adding to the paste or sauce helps release their aromatic oils. - If your sauce becomes too thick during simmering, add a splash of hot water or chicken stock to reach your preferred consistency. - Ayam Masak Merah pairs exceptionally well with Nasi Tomato (tomato rice) or plain steamed white rice to soak up the delicious sauce. - Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.
Nutrition Facts
per serving