Ayam masak merah (Malaysian chicken in spicy tomato gravy)
70 min · 48 g protein · 757 cals / serving
A Malay family favourite for weddings and Hari Raya: turmeric-rubbed chicken seared golden, then simmered in a sweet, spicy, brick-red gravy of chilli paste, tomatoes, lemongrass and warm whole spices, softened with a splash of coconut milk. Served with fluffy rice.
Ingredients
- 1 3/4 lb chicken thigh, cut into large pieces
- 1 tsp turmeric
- 3/4 tsp salt
- 1 tbsp canola oil
Spice paste
- 12 dried chillies dried chili peppers, seeded, soaked in hot water 15 minutes
- 1 medium onion, roughly chopped
- 4 cloves garlic
- a thumb ginger
- 2 stalks lemongrass, tender lower part, sliced
Gravy
- 1/2 tsp ground cinnamon, or a 5 cm (2-inch) piece of whole cinnamon
- 4 whole cloves
- 3 pods, bruised cardamom
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp tomato paste
- 3 tbsp ketchup, Malaysian cooks use tomato sauce
- 2/3 cup water
- 2 tsp granulated sugar
- 1/2 cup light coconut milk
- 1 small red onion, cut into rings
To serve
- 1 1/3 cups jasmine rice, rinsed
- 1 3/4 cups + 2 tbsp water
Stir-fried cabbage (kobis goreng)
- 1/2 medium head cabbage, cut into ribbons
- 1 tsp canola oil
- 2 cloves garlic, sliced
Steps
- Toss the chicken with the turmeric and half the salt. Heat the oil in a wide, deep pan over medium-high heat and sear the chicken in batches for 3–4 minutes a side, until golden. It does not need to be cooked through. Lift it out and keep the oil in the pan.
- Drain the chillies and blend them with the onion, garlic, ginger and lemongrass and a splash of water to a smooth paste.
- Fry the cinnamon, cloves and cardamom in the pan for 30 seconds, add the paste and fry over medium heat, stirring often, for 10–12 minutes, until it darkens and the oil separates. Add the crushed tomatoes, tomato paste, ketchup, water, sugar and remaining salt and simmer 5 minutes.
- Return the chicken and its juices, cover and simmer gently for 15 minutes, stirring now and then. Stir in the coconut milk and onion rings and simmer uncovered 5–8 minutes more, until the gravy is thick and clings to the chicken and the chicken is cooked through (165°F). Taste and balance with a pinch more sugar or salt.
- Meanwhile, cook the rice: bring the rice and water to the boil, cover and cook on the lowest heat for 12 minutes, then rest 10 minutes off the heat. Serve the chicken over the rice with plenty of gravy.
- Just before serving, heat the oil in a wok over high heat, fry the garlic for 20 seconds, add the cabbage with a pinch of salt and a splash of water and stir-fry 3–4 minutes, until wilted but still crunchy. Serve alongside.
Good to know
Bone-in or boneless?
Traditionally it is bone-in pieces, often deep-fried first, then simmered longer so the gravy reduces around them. Boneless thighs, seared instead of fried, give the same flavour in half the time and are what many Malaysian home cooks use on a weeknight.
How do I make it less spicy?
Use half the dried chillies and replace them with a tablespoon of sweet paprika for colour. The gravy should still be deep red.
Can I use chicken breast?
Yes. Add it for only the last 10 minutes of simmering so it stays juicy. It is leaner, at about 55 instead of 49.
Alternative
Per
- Calories
- 119
- Protein
- (26%)
- 8 g
- Fat
- (26%)
- 3 g
- Carbohydrates
- (48%)
- 15 g
- of which sugar
- 3 g
- Fiber
- 2 g
- Sodium
- 217 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 3029 kcal goes into the pot and 3243 g of ingredients comes out as about 2540 g of food: 119 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.