Ayam Masak Merah

Ayam Masak Merah is a signature traditional Malay dish and a usual suspect at most Malay weddings and also during big celebrations such as Hari Raya. This concoction of spicy, tangy and with a touch of sweetness stew that has been cooked with a variety of spices and aromatics is an evergreen favourite.

Ayam Masak Merah Recipe

(Chicken in Spicy Tomato Sauce)

This recipe does not contain any dairy nor coconut milk. You can add to your cooking if you like.

Tomato puree can be substituted with tomato sauce/ketchup.

INGREDIENTS:

• 1 kg chicken drumsticks
• 1 red onion sliced thinly
• 1 cinnamon stick
• 2 star anise
• 3 cardamom pods
• 3 tablespoons dried chilli paste
• 2 tomatoes diced
• 400 gm tomato puree 
• 4 tablespoons tomato sauce (ketchup)
• 1 tablespoon coriander powder
• 1 tablespoon fennel powder
• 1 cup canned peas
• 1/2 cup fried shallots
• 60 gm coconut palm sugar (gula Melaka) adjust to taste
• salt adjust to taste
• water
• coriander leaves
• cooking oil

(A) BLEND:

• 2 red onions 
• 5 cloves garlic
• 2 stalks lemongrass
• 30 gm ginger
• 1/4 cup water, add more if needed

(B) MARINADE:

• 1 tablespoon turmeric powder
• 1 teaspoon salt

DIRECTIONS:

1. Mix chicken with (B) MARINADE. Marinate for 20 minutes.

2. Blend (A) into a smooth paste. Set aside.

3. Heat up enough oil in a wok and deep fry chicken until golden brown. Set aside.

4. Leave about 1/2 cup of the frying oil in the wok.

4. Add sliced onions and stir fry until onions are softened.

5. Add blended ingredients and stir fry until fragrant.

6. Add cinnamon stick, star anise, cardamom and chilli paste. Stir fry until oil starts to separate.

7. Add diced tomatoes, tomato puree, ketchup, coriander powder, fennel powder, gula Melaka and salt. Mix well until gula Melaka dissolves.

8. Add in the fried chicken.

9. Add water, just enough to cover the chicken. Stir to combine.

10. Cover wok with a lid and let simmer until liquid thickens.

11. Add peas and fried shallots. Stir and cook for another 1-2 minute(s).

12. Off heat. Garnish with coriander leaves.

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