This is another Malaysian dish with all the characteristics of a curry but named Ayam Masak Merah which translates literally to ‘chicken cooked red’. It’s a relatively simple name to describe chicken simmered in a creamy tomato-based gravy.
As I mentioned in my post of Minangkabau Beef, the ‘four brother’ meat spices are used: cinnamon, clove, star anise and cardamom to add a depth of flavor to the gravy. The chicken is marinated in turmeric and salt and pan-fried prior to simmering in coconut milk with tomato sauce. Expect a sweet and mildly spicy dish which pairs well with steamed rice and a side of veggies.
Malaysian Spicy Tomato Chicken (Ayam Masak Merah)
- Yield: 2 1x
Ingredients
Scale
- 1 lb. chicken breast or drumsticks
- 1/2 cinnamon stick
- 2 cloves
- 1 star anise
- 1 cardamom
- 1 cup coconut milk
- 2 tablespoons tomato sauce
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup peas (optional)
Marinade
- 1 teaspoon turmeric powder
- Salt to taste
Spice blend
- 2 shallots, sliced
- 1 1/2 teaspoons garlic, minced
- 1 1/2 teaspoons ginger, minced
- 1 tablespoon lemongrass, minced
- 2 tablespoons chili paste / Sriracha sauce
- 1 tablespoon coriander powder
- 1/2 teaspoon cumin powder
Instructions
- Marinate the chicken for 30 minutes and blend all the spices in the spice blend
- Over medium high heat, pan-fry the chicken until golden brown. Drain on paper towels and set aside
- In a seperate pan over medium high heat, saute spice blend with cinnamon stick, cloves, star anise and cardamom until fragrant
- Pour in coconut milk and tomato sauce and bring to a boil, seasoning with sugar and salt
- Add in chicken, stir to coat and simmer over medium heat until the gravy thickens
- Add peas (optional) and stir to combine
- Dish and serve hot
Comments & Reviews
Another of my fav Malaysian dish. Its simply superb with the spicy and tangy flavors I will die for.