Ayam Masak Merah - Chicken with tomato, dried peppers and herbs

Ingredients

• 1chicken
• 1 tspsalt
• 1 tspturmeric
• 2 tbspoil
• 2lemongrass stalks, knotted
• 1onion
• 4tomatoes
• 4 tbsptomato sauce
• 1 tspsalt
• 1 tbsppalm sugar
• 1onion
• 5 clovesgarlic
• 5 cmginger
• 15dried red chillies

Instructions

1. 1

   Season the chicken

   Cut the chicken into 8 pieces and rub with 1 tsp salt and 1 tsp turmeric. Leave it to stand for 15 minutes. Thinly slice the onion, cut the tomatoes into pieces, and pound or grind the paste ingredients—the second onion, garlic, ginger and dried chillies—until smooth.

2. 2

   Brown the chicken

   Heat 2 tbsp oil in a pan and fry the chicken for 15 minutes, until browned and cooked through. Lift it out of the pan and set it aside.

3. 3

   Simmer in sauce

   Add the paste and knotted lemongrass to the pan and fry for 4 minutes. Add the sliced onion and tomatoes, then cook until soft. Return the chicken to the pan with 1 tsp salt, the palm sugar and 4 tbsp tomato sauce. Cover and simmer for 10 minutes.

What is ayam masak merah?

Ayam masak merah translates as red-cooked chicken, a name that suits its tomato-and-chilli sauce. It is associated with Malay cooking and is also enjoyed across the region.

This version builds flavour by browning the chicken before it is simmered with a pounded chilli, garlic, ginger and onion paste. Tomato, palm sugar and lemongrass round out the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the tomatoes, onion and palm sugar contribute carbohydrates. Oil and the chicken skin are the main sources of fat; serve with a measured portion of rice and add vegetables for a more balanced plate.

The chilli paste

Dried chillies: pounding or grinding them with the onion, garlic and ginger makes a cohesive paste that flavours the oil and sauce.

Heat level: the recipe uses 15 dried red chillies, so expect a pronounced chilli presence. Remove some seeds before grinding if you prefer a milder result.

Browning the chicken

Chicken pieces: cut the bird into 8 pieces, then season with salt and turmeric and leave for 15 minutes as directed.

Pan-frying: give the pieces time to brown in the hot oil, turning as needed. Work in batches if they do not fit comfortably in a single layer.

Building the sauce

Aromatics: fry the paste with the knotted lemongrass for 4 minutes before adding the sliced onion and tomatoes. Let the vegetables soften so they blend into the sauce.

Balance: tomato sauce contributes savouriness, while palm sugar brings a little sweetness. Stir them in with the chicken and salt before covering the pan.

How to tell it is ready

Chicken: the recipe calls for frying it until browned and cooked through, then simmering it in the sauce for a further 10 minutes. Check that the thickest pieces are cooked through before serving.

Sauce: after simmering, the tomato and paste should cling to the chicken. If the pan looks dry, keep the lid on and check the heat rather than letting the sauce catch.

What to serve with it

Rice: serve with plain rice to soak up the spicy tomato sauce. A simple cucumber side or lightly cooked greens can add freshness alongside the rich, savoury chicken.

Recipe notes & tips

• Pat the chicken dry before frying to help it brown.
• Use a pan wide enough to brown the chicken without crowding.
• Pound or grind the paste ingredients evenly so they cook at a similar rate.
• Keep the lemongrass stalks knotted so they are easier to find and remove.
• Taste the sauce before serving and adjust only if needed, since the recipe already includes salt and palm sugar.

Variations

• Milder sauce: remove some chilli seeds before grinding the dried chillies.
• Fresh chilli: replace some dried chillies with fresh red chillies for a different chilli character.
• More tomato: add extra tomato pieces for a looser, fruitier sauce.
• Boneless chicken: use boneless pieces and check them carefully, as they may cook faster.
• Herb finish: scatter chopped fresh coriander over the chicken just before serving.

Common mistakes to avoid

• Crowding the pan: the chicken may steam instead of browning; fry it in batches.
• Skipping the resting time: the seasoning has less time to settle; leave the chicken for the full 15 minutes.
• Adding the tomatoes too early: fry the paste and lemongrass for 4 minutes first.
• Burning the paste: stir it as it fries and lower the heat if it starts catching.
• Guessing the doneness: check the thickest chicken pieces are cooked through before serving.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat thoroughly in a covered pan over a low heat, adding a splash of water if the sauce has thickened.

Frequently asked questions