Ayam masak merah (chicken in tomato-chilli sauce)

A Malaysian festive and family dish: chicken first fried, then simmered in a thick, sweet-spicy tomato sauce. A common dish at weddings and the end of the fasting month, often served with nasi minyak.

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Method

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1. Rub the chicken with the turmeric and salt, and let stand for 15 minutes. ⏱ Timer: 15 min
2. Blend the soaked chillies, onion, garlic, ginger and lemongrass with a little water into a smooth paste.
3. Heat the oil in a wok or wide pan, and fry the chicken pieces in batches over medium-high heat until golden on all sides. Remove, leaving about 3 tbsp of the oil in the pan.
4. Fry the cinnamon, star anise and cardamom in the oil for 1 minute, then add the spice paste, and fry over medium heat, stirring often, for 8-10 minutes, until darker and the oil separates out. ⏱ Timer: 1 min
5. Stir in the tomato purée, diced tomato, water and sugar, and cook for 5 minutes. ⏱ Timer: 5 min
6. Return the chicken, toss with the sauce, and simmer covered over low heat for 20 minutes, until the meat is tender. ⏱ Timer: 20 min
7. If using, add the coconut milk and the onion rings, and cook for a further 3 minutes. Taste, and adjust with salt and sugar. ⏱ Timer: 3 min
8. Serve with cooked rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Pre-frying the chicken gives it its characteristic flavour; for a lighter version, roast it instead at 220°C for 25 minutes.
• Shaking the seeds out of the dried chillies gives a milder sauce.

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More southeast asian ideas

• Lechon manok (whole roast chicken with lemongrass)
• Chicken curry Filipino style (coconut chicken curry with potatoes)
• Satay ayam (chicken skewers with peanut sauce)
• Ayam percik (grilled chicken with coconut-chilli sauce)
• Nasi minyak (ghee-cooked spiced rice with chicken)
• Ayam goreng berempah (spiced crispy fried chicken)
• Hainanese chicken rice (poached chicken with chicken rice and ginger-chilli sauce)
• Ayam bakar (sweet soy grilled chicken)

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