Ayam Masak Habang - chicken fried in a apicy red sauce

Ingredients

• 1000 gchicken
• 1lime, juiced
• 2salam leaves
• 2 cmcinnamon stick
• 2cloves
• 240 mlwater
• 4 tbspoil
• 3 cmginger
• 2shallots
• 5 clovesgarlic
• 15dried lomboks (dried red chillies)
• 1/2 tsppalm sugar
• 1/2 tspsalt
• 1/2 tsptrasi (shrimp paste)
• 1 tspasem (tamarind)

Instructions

1. 1

   Soften the chillies

   Soak the dried lomboks in water, or simmer them gently for 20 minutes.

2. 2

   Prepare the chicken

   Cut the chicken into pieces.

3. 3

   Grind the paste

   Pound or grind the ginger, shallots, garlic, dried lomboks, palm sugar, salt, trasi and tamarind into a fine paste.

4. 4

   Marinate the chicken

   Rub the chicken with the lime juice and leave it to marinate for 15 minutes.

5. 5

   Fry the paste

   Heat the oil in a wok and fry the paste for 3 minutes. Add the salam leaves, cloves and cinnamon.

6. 6

   Cook the chicken

   Add the chicken and fry for 5 minutes. Pour in the water and cook gently until all the liquid has evaporated, then serve.

What is ayam masak habang?

Ayam masak habang is chicken cooked with a red spice paste; the name is associated with Banjar cooking from South Kalimantan, Indonesia. The chillies give the sauce its colour and heat, while aromatics and spices add depth.

This version builds flavour by frying the ground paste before adding the chicken, then simmering everything until the water has evaporated. Lime and tamarind bring a sharp counterpoint to the warm spices.

Nutrition and macros by portion

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

Chicken provides most of the protein, while the oil contributes most of the fat; the recipe itself contains little obvious carbohydrate beyond the small amount of palm sugar. Serve a moderate portion with rice and vegetables for a more balanced plate.

Building the spice paste

Chillies first: soaking or gently simmering the dried lomboks softens them so they are easier to grind into a smooth paste. The recipe gives either method, with 20 minutes specified for simmering.

Aromatics next: grind the ginger, shallots and garlic with the chillies and seasonings. A fine paste cooks more evenly and coats the chicken well.

Frying for flavour

Fry the paste for 3 minutes before adding the whole spices. Stir it around the wok so it cooks evenly, and lower the heat if it starts catching.

Add the salam leaves, cloves and cinnamon after frying the paste, as directed. They infuse the oil and sauce as the chicken cooks.

Getting the chicken right

Cut the chicken into pieces of similar size so they cook at a similar pace. Lime juice seasons the surface during the 15-minute marinade, while the later simmer finishes the cooking.

The recipe does not specify a particular chicken cut or a precise simmering time. Cook gently until the chicken is cooked through and the added water has evaporated.

Balancing the red sauce

The dried chillies provide the main heat, while palm sugar adds a little sweetness and tamarind contributes a sour note. Lime juice adds another bright edge before cooking.

Keep the heat moderate as the water reduces so the paste does not scorch. The finished chicken should be coated in the concentrated spice mixture rather than sitting in a pool of liquid.

What to serve with it

Plain rice is a simple match for the chilli paste and helps make the sauce part of each bite. Serve it alongside the chicken while both are hot.

For a more rounded meal, add a vegetable side such as steamed greens or lightly cooked vegetables. Keep the side simply seasoned so it does not compete with the aromatic sauce.

Recipe notes & tips

• Wear gloves when handling the dried chillies, particularly if you are sensitive to their heat.
• Grind the spice mixture as finely as you can for an even coating on the chicken.
• Stir the paste frequently during its 3-minute fry to help prevent it sticking.
• Use a gentle simmer after adding the water so the sauce reduces without scorching.
• Check that the chicken is cooked through before serving, as cooking time depends on the size of the pieces.

Variations

• Milder sauce: use fewer dried chillies while keeping the other paste ingredients in proportion.
• More tang: add a little extra lime at the table rather than changing the cooking method.
• Boneless pieces: use boneless chicken cut into evenly sized chunks and check doneness as it cooks.
• More vegetables: serve the chicken with a separate portion of steamed or lightly cooked vegetables.
• Rice accompaniment: serve with plain rice to soak up the concentrated red sauce.

Common mistakes to avoid

• Coarse paste: keep grinding until the chillies and aromatics form a fine mixture that can coat the chicken.
• Scorched spices: stir the paste as it fries and reduce the heat if it begins to catch.
• Uneven chicken pieces: cut them to a similar size so they cook more consistently.
• Watery finish: continue cooking gently until the added water has evaporated, as the method directs.
• Guessing doneness: check the thickest chicken piece is cooked through before serving.

How to store

Cool leftovers promptly and refrigerate them in a sealed container for up to 3 days. Reheat gently in a pan until piping hot throughout, adding a splash of water if the sauce has become too thick.

Frequently asked questions