Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

4.59 from 24 votes

Ayam Masak Merah (Chicken in Spicy Tomato Sauce)

Ayam masak merah or Chicken in Spicy Tomato Sauce is a Malaysian classic that I absolutely love! It’s chicken simmered in a rich, spicy tomato sauce with just the right balance of spices and sweetness. It’s a must-try for anyone who loves bold, flavorful dishes!

Prep Time30

Cook Time20

Total Time50

Course: Chicken

Cuisine: Malaysian Recipes

Keyword: Ayam Masak Merah

Servings: people

Author: Bee Yinn Low

Ingredients

2 kg chicken (2 chickens if possible), cut into 8 pieces/chicken
salt to taste
2 tablespoons turmeric
2 red onion
40 g ginger
25 g galangal lengkuas
5 lemongrass
20 dried chillies soaked
5 cloves garlic
vegetable oil for deep frying plus ¼ cup extra
3 inch cinnamon
2-3 star anise
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 can tomato soup
1 can coconut milk

Instructions

Preparing Chicken: Rub the chicken with turmeric and salt, and set aside for 30 minutes. Heat oil in a wok and deep fry the chicken pieces until golden brown. Set aside.
Roughly chop the red onion, ginger, galangal, and lemongrass, then transfer them to a blender or food processor. Add the chilies and garlic, and process into a paste.
Heat the wok with ½ cup of oil. Sauté the spices—cinnamon, star anise, cloves, and cardamom—until fragrant. Add the blended paste and increase the heat until it bubbles. Then, reduce the heat and simmer until the paste is fully cooked, fragrant, and the oil separates from the paste (pecah minyak).
Add the canned tomato soup, coconut milk, and chicken pieces. Raise the heat to bring it to a quick boil, then reduce to a simmer and cook until the sauce thickens. Season with salt to taste and garnish with spring onions before serving.

Notes

Source: My Lemony Kitchen

Don’t skip the deep frying step! I always deep-fry the chicken before simmering it in the sauce. This step creates a crispy, golden texture while locking in all the juicy flavors, making each bite tender yet crispy.
I recommend a mild or classic canned tomato soup. It adds the perfect amount of sweetness without being too tangy, helping to create a rich, balanced sauce that brings all the flavors together.
Blend the red onion, ginger, galangal, garlic, and chilies into a smooth paste. It really brings out all the amazing aromas and makes the sauce super flavorful!
Please make sure to let the spice paste simmer until the oil separates—this is what we call pecah minyak. This step makes sure the spices are cooked through and gives the sauce a rich, flavorful kick that’s so authentic

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