Ayam Masak Merah
Dive into the rich and aromatic flavors of **Ayam Masak Merah**, a classic Malaysian dish that brings together tender, golden-fried chicken thighs simmered in a luscious tomato-based sauce. Infused with the warm spices of cinnamon, star anise, and cardamom, the dish gets its bold character from a homemade blend of onions, garlic, ginger, and red chilies. Coconut milk and lime leaves add a creamy, fragrant touch, while smashed lemongrass elevates its citrusy profile. Perfectly balanced with a hint of sweetness and spice, this vibrant chicken curry pairs beautifully with steamed rice, making it a comforting favorite for family dinners or festive occasions. Ready in just an hour, this recipe captures the essence of Malaysian cuisine in every bite.
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Recipe Information
Ingredients
- 1.5 kilograms chicken thighs
- 2 teaspoons salt
- 1 teaspoon turmeric powder
- 5 tablespoons vegetable oil
- 1 cinnamon stick
- 2 star anise
- 4 cloves
- 4 cardamom pods
- 2 large onions
- 4 garlic cloves
- 1 inch piece ginger
- 4 red chilies
- 200 grams tomato puree
- 2 tablespoons sugar
- 200 milliliters coconut milk
- 200 milliliters water
- 1 stalk, smashed lemongrass
- 3 lime leaf
Instructions
In a large bowl, season chicken thighs with 1 teaspoon of salt and the turmeric powder. Mix well and set aside to marinate for 15 minutes.
Meanwhile, blend the onions, garlic, ginger, and red chilies into a fine paste. You may add a little water if needed to help blend it smoothly.
Heat 3 tablespoons of vegetable oil in a large pan over medium heat and fry the marinated chicken thighs until golden brown. Cook them in batches if necessary, then remove and set aside.
In the same pan, add the remaining 2 tablespoons of oil. Toss in the cinnamon stick, star anise, cloves, and cardamom pods. Stir fry until fragrant.
Add the blended paste and stir continuously to cook until the oil separates from the paste and the raw smell disappears, approximately 8-10 minutes.
Pour in the tomato puree and mix well, cooking for another 5 minutes to let the flavors meld.
Add the fried chicken pieces back into the pan, stirring to coat them well with the sauce.
Add sugar, remaining 1 teaspoon of salt, coconut milk, and water. Mix well and bring it to a simmer.
Add the smashed lemongrass and lime leaves. Cover the pan and let it simmer for 25-30 minutes on low heat, stirring occasionally.
Taste and adjust seasoning if needed before serving. Serve hot with steamed rice.
Nutrition Facts
Calories |
713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 845 mg | 37% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 13.7 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1152 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
