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Malaysian Spicy Tomato Chicken (Ayam Masak Merah)

Malaysian Spicy Tomato Chicken (Ayam Masak Merah)

  • Author: The Cooking Jar
  • Yield: 2 1x


  • 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)


  • 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


  1. Marinate the chicken for 30 minutes and blend all the spices in the spice blend
  2. Over medium high heat, pan-fry the chicken until golden brown. Drain on paper towels and set aside
  3. In a seperate pan over medium high heat, saute spice blend with cinnamon stick, cloves, star anise and cardamom until fragrant
  4. Pour in coconut milk and tomato sauce and bring to a boil, seasoning with sugar and salt
  5. Add in chicken, stir to coat and simmer over medium heat until the gravy thickens
  6. Add peas (optional) and stir to combine
  7. Dish and serve hot