Ayam Masak Merah (Malay Chicken in Spiced Tomato-Chili Sauce)
In short: Turmeric-fried chicken simmered in a sweet, tangy and mildly hot red sauce of chilies, tomatoes and whole spices, a Malay feast favorite. It takes about 1 h 45 min in total and makes 6 servings.
- Prep
- 30 min
- Cook
- 1 h 15 min
- Resting
- 30 min
- Total
- 1 h 45 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 485 kcal
Ayam masak merah means chicken cooked red, and it is a fixture at Malay weddings, open houses and Hari Raya tables. The chicken is marinated with turmeric and shallow-fried first, which gives it a firm skin and deeper flavor, then simmered in a red sauce built from a chili paste, tomatoes and whole spices. The sauce is sweet, tangy and gently spicy. Serve it with fragrant rice, vegetable pickles and a cooling cucumber salad.
Instructions
- Rub the chicken with the turmeric and salt and leave it for 30 minutes.
- Heat the frying oil in a large pan to about 170°C (340°F). Shallow-fry the chicken in batches for 5 to 6 minutes per side, until golden. It does not need to cook through. Drain on paper towels.
- Blend the dried chilies, shallots, garlic, ginger and lemongrass with 3 tbsp water into a smooth paste.
- Heat 3 tbsp oil in a wide pot over medium heat. Fry the star anise, cinnamon, cloves and cardamom for 30 seconds, then add the paste. Cook for 10 minutes, stirring, until the oil separates.
- Add the onion and cook for 3 minutes. Stir in the tomato paste and ketchup and fry for 2 minutes. Add the tomatoes, sugar, salt and water and simmer for 5 minutes.
- Add the chicken and turn it in the sauce. Cover and simmer for 20 to 25 minutes, turning once or twice, until the chicken reaches 74°C (165°F) and the sauce is thick and glossy.
- Add the bell pepper and simmer for 3 minutes. Stir in the lime juice, taste for salt and sugar, and serve with rice.
Tips
- Frying the chicken first gives a firmer texture and deeper flavor than simmering it raw. Keep the chilies in the paste for color, and remove their seeds if you want less heat.
- The dish keeps for 2 days in the fridge and reheats well. For a quicker version, use boneless thighs and cut the simmering time to about 12 minutes.
Questions and answers
What does masak merah mean?
Masak merah means red cooking in Malay. It refers to the bright red sauce of chilies, tomatoes and spices that the chicken is simmered in.
Can I use boneless chicken for ayam masak merah?
Yes. Boneless thighs work well and need only about 12 minutes of simmering in the sauce. Breast meat will dry out, so use thighs if you can.
What do you serve with ayam masak merah?
Plain white rice, fragrant rice or ketupat, with vegetable pickles (acar) and a cucumber salad. It is a classic at weddings and festive meals.
How long does it take to make Ayam Masak Merah (Malay Chicken in Spiced Tomato-Chili Sauce)?
About 1 h 45 min in total: 30 min of preparation and 1 h 15 min of cooking.
How many calories are in Ayam Masak Merah (Malay Chicken in Spiced Tomato-Chili Sauce)?
About 485 kcal per serving, with 28 g of protein, 18 g of carbohydrates and 33 g of fat. These values are estimates.
Nutrition per serving
| Calories | 485 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 18 g |
| Fat | 33 g |
| Fiber | 3 g |
| Sugar | 10 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
