Spicy Tomato Chicken
Ayam Masak Merah is a classic Malaysian spicy tomato chicken dish.Chicken is browned before being simmered in a fragrant red tomato sauce.Dried chilies, fresh chilies, onions, garlic, and ginger create deep flavor.Tomatoes provide acidity while sugar balances the heat and tanginess.The finished sauce is rich, glossy, spicy, and slightly sweet.Serve it with steamed rice or fragrant Malaysian rice for a satisfying meal.
Ingredients
For the Chicken
- 2 lb (900 g) chicken thighs or drumsticks
- 1 teaspoon salt
- ½ teaspoon turmeric powder
- 2 tablespoons cooking oil, plus more if frying
For the Spice Paste
- 8 dried red chilies, soaked in warm water
- 3 fresh red chilies
- 5 shallots
- 4 garlic cloves
- 1-inch piece fresh ginger
- 1 stalk lemongrass, tender portion
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
For the Tomato Sauce
- 2 tablespoons cooking oil
- 1 medium onion, thinly sliced
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes or tomato purée
- ½ cup water
- 2 tablespoons chili sauce
- 1 tablespoon sugar, or to taste
- 1 teaspoon salt, or to taste
- 2 kaffir lime leaves, optional
- ½ teaspoon freshly ground black pepper
For Garnishing
- Fresh cilantro or coriander
- Sliced red chili
- Fried shallots, optional
- Lime wedges
Instructions
Prepare the Chicken
- Pat the chicken pieces dry with paper towels.Season with salt and turmeric powder.Rub the seasoning evenly over the chicken and set aside for approximately 10–15 minutes.
Prepare the Dried Chilies
- Soak the dried red chilies in warm water for approximately 15 minutes until softened.Drain them well.Remove the stems and seeds if you prefer a milder sauce.
Make the Spice Paste
- Place the softened dried chilies, fresh chilies, shallots, garlic, ginger, lemongrass, cumin, and coriander into a blender or food processor.Blend until you have a smooth, thick paste.Add a small amount of water if necessary to help the mixture blend.
Brown the Chicken
- Heat 2 tablespoons of oil in a large skillet or Dutch oven over medium-high heat.Add the chicken pieces in batches.Brown them on all sides for approximately 5–7 minutes.The chicken does not need to be fully cooked at this stage.Transfer the browned chicken to a plate.
Cook the Aromatic Paste
- Reduce the heat to medium.Add another tablespoon of oil if necessary.Add the spice paste to the same pan.Cook for approximately 8–12 minutes, stirring frequently.The paste should become darker, fragrant, and slightly oily.
Add the Onion
- Add the sliced onion to the spice paste.Cook for another 3–5 minutes until the onion softens.
Add Tomato Paste
- Stir in the tomato paste.Cook for 1–2 minutes to deepen its flavor.
Add the Tomatoes
- Pour in the crushed tomatoes or tomato purée.Add the water and chili sauce.Stir thoroughly to combine.
Season the Sauce
- Add the sugar, salt, black pepper, and optional kaffir lime leaves.Stir well.The sugar helps balance the acidity of the tomatoes and the heat from the chilies.
Return the Chicken
- Place the browned chicken pieces back into the sauce.Turn them several times so they become coated in the rich red mixture.
Add Coconut Milk or Evaporated Milk
- For a creamier version, stir in the evaporated milk or coconut milk during the final 5–10 minutes of cooking.Do not boil aggressively after adding it.This step is optional but gives the sauce a smoother and richer character
Taste and Adjust
- Taste the sauce.Add more salt, sugar, chili, or a small amount of lime juice according to your preference.The ideal flavor should have a pleasant balance of spicy, savory, sweet, and tangy notes.
Garnish
- Transfer the chicken to a serving dish.Garnish with fresh coriander, sliced red chili, and fried shallots if desired.Serve with lime wedges on the side.
Serve
- Serve Ayam Masak Merah hot with steamed jasmine rice, nasi minyak, nasi tomato, coconut rice, or Malaysian-style flatbread.
Notes
- Chicken: Bone-in thighs and drumsticks provide excellent flavor and remain tender during simmering.
- Turmeric: Turmeric gives the chicken a beautiful golden color before it enters the red sauce.
- Chilies: Remove the seeds from dried chilies to reduce the heat.
- Spice paste: Cook the paste thoroughly to remove its raw aroma and develop deeper flavor.
- Tomatoes: Tomato purée creates a smooth sauce, while crushed tomatoes provide more texture.
- Sweetness: Adjust the sugar according to the acidity of your tomatoes.
- Creaminess: Coconut milk or evaporated milk is optional and creates a richer variation.
- Serving: Ayam Masak Merah is especially delicious with fragrant Malaysian rice dishes.