Ayam Masak Merah

Name: Ayam Masak Merah
Total time: 1 h 5 min
Yield: 4
Cuisine: Malaysian (Malay)
Ingredients: 1.2 kg Chicken, cut into 8 pieces; 1 tbsp Turmeric powder; 1 tsp Salt; 15 Dried red chillies, soaked; 8 Shallots; 5 cloves Garlic; 20 g Ginger; 4 tbsp Tomato purée; 3 tbsp Tomato ketchup; 1 + 2 + 4 Cinnamon stick, star anise, cloves; 1 Onion, sliced; 150 ml Coconut milk; 1 tbsp Sugar; 80 g Green peas; 3 Kaffir lime leaves

Malaysia's celebration chicken: pieces marinated in turmeric and fried gold, then braised down in a dried-chilli and tomato sambal until the sauce turns deep red and clings to every piece.

Nguồn

Công thức của Malay home kitchens · 🏺 Truyền thống · Malay household cooking, Peninsular Malaysia

Malay home and festive cooking — A traditional Malay dish, described by the reference as home-cooked with many variations — there is no single author to credit. It confirms the turmeric marinade, frying the chicken golden, the slow braise in a dried-chilli and tomato sambal, the optional peas and whole spices, and nasi tomato as the standard pairing. Quantities are this book's own.

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Các bước

Rub the chicken all over with the turmeric and salt and leave it 15 minutes.
Fry the chicken in a shallow layer of hot oil until the skin is golden and firm, about 4 minutes a side. It does not need to cook through — it will finish in the sauce. Drain on paper.
💡 This frying step is what stops the chicken falling apart during the braise, and it is where the golden colour under the red comes from.
Blend the soaked chillies, shallots, garlic and ginger into a paste. Pour off most of the frying oil, leaving about 4 tbsp, and fry the paste with the cinnamon, star anise and cloves over medium heat for 12 minutes, until it darkens and the oil separates.
Stir in the tomato purée, ketchup, sugar and onion, and cook 3 minutes until it smells sweet rather than sharp.
Return the chicken to the pan and turn each piece over in the sauce. Add the coconut milk, kaffir lime leaves and 150 ml water, cover, and simmer gently for 20 minutes.
Uncover, add the peas, and let the sauce reduce for 10 minutes until it is thick enough to coat the chicken rather than pool around it. Taste for salt and sugar.
💡 This dish is meant to be thick, almost dry — not a soupy curry. Keep reducing until a spoon dragged across the pan leaves a track.

💡 Mẹo

The classic pairing is nasi tomato — rice cooked with tomato, milk and spices. Together they are the standard Malay wedding plate.
Better on day two, once the spices have settled into the chicken. Make it ahead without guilt.