Ayam Masak Merah: Sweet and Spicy Tomato Chicken for Family Dinners

Ayam masak merah, "chicken cooked red", is a Malay classic you will find at kenduri, Raya open houses and ordinary weeknight dinners alike. Pieces of fried chicken are simmered in a thick, sweet and spicy gravy of chilli and tomato. Kids usually love it because the sweetness tames the heat, and adults love it with a plate of nasi minyak or plain white rice.

Here is a reliable home method that gets the gravy rich and glossy rather than watery or sour.

Ingredients (5 to 6 servings)

• 1 whole chicken (about 1.5 kg), cut into 12 pieces
• 1 teaspoon turmeric powder and 1 teaspoon salt, for rubbing the chicken
• Oil for frying
• 15 to 20 dried chillies, soaked and deseeded
• 8 shallots, 4 cloves garlic, 2 cm ginger
• 1 large onion, sliced into rings
• 1 stick cinnamon, 3 star anise, 4 cloves, 3 cardamom pods
• 3 tomatoes, quartered
• 4 tablespoons tomato sauce or ketchup
• 2 tablespoons tomato paste (optional, for a deeper colour)
• 250 ml water
• 2 to 3 tablespoons sugar, salt to taste
• Half a cup of green peas or a handful of coriander leaves to garnish

Step-by-Step Method

1. Rub the chicken with turmeric and salt and leave for 20 minutes.
2. Deep fry or shallow fry the chicken in batches until golden and almost cooked through. It will finish cooking in the gravy. Set aside.
3. Blend the chillies, shallots, garlic and ginger into a smooth paste with a little water.
4. In a clean wok, heat 4 to 5 tablespoons of the frying oil. Fry the whole spices for 30 seconds until fragrant.
5. Add the chilli paste and cook on medium-low heat, stirring often, for 10 to 15 minutes. It is ready when it turns a deep red and the oil separates and floats on top. This is called "pecah minyak" and it is the most important step.
6. Add the tomato sauce, tomato paste and water. Stir and simmer for 5 minutes.
7. Add the fried chicken, tomato quarters and sugar. Simmer for 10 to 15 minutes, turning the chicken to coat it, until the gravy is thick and clings to the pieces.
8. Add the onion rings in the last 3 minutes so they stay slightly crisp. Season with salt and more sugar if needed. Garnish and serve.

If your gravy tastes harsh or raw, the chilli paste was not cooked long enough. Keep stirring on low heat until the oil splits from the paste before you add anything else.

Balancing the Gravy

Good ayam masak merah balances three flavours: heat from the chilli, sweetness from sugar and tomato sauce, and a gentle tang from fresh tomatoes. If it tastes too sour, add a little more sugar. If it is too sweet, add a pinch of salt and a squeeze of lime. If it is too spicy for the children, stir in a few extra tablespoons of tomato sauce and a splash of evaporated milk, which some families use for a creamier version.

The gravy should be thick enough to coat a spoon. If it is runny, simmer uncovered for a few more minutes. If it is too thick, add water a little at a time.

Shortcuts for Busy Weeknights

• Use ready-made chilli paste (cili boh) from the supermarket. Still fry it until the oil separates.
• Use chicken drumsticks and thighs only, which stay juicier than mixed pieces.
• Bake the chicken at 220°C for about 25 minutes instead of frying, then add it to the gravy.
• Make a double batch of the gravy base and freeze half for another day.

How to Serve It

For a festive spread, ayam masak merah is traditionally paired with nasi minyak or nasi tomato, acar (pickled vegetables) and dalca. On a normal day, plain rice, a fried egg and a stir-fried green vegetable are all you need. It also keeps well, so it is a good choice for meal prep through the week.

It reheats nicely and many people think it tastes even better the next day, once the chicken has soaked up the gravy. If you are planning a Raya table, our guide to making lontong for Hari Raya has more ideas.

FAQ

Can I make it without frying the chicken?

Yes. You can simmer raw chicken in the gravy for 25 to 30 minutes. The texture is softer and the flavour is less roasted, but it is lighter.

How long does it keep?

Up to three days in the fridge in a covered container, or a month in the freezer. Reheat until piping hot.

Is ayam masak merah very spicy?

It can range from mild to hot. Control it with the number of dried chillies and by removing the seeds.

Once you master the chilli paste, ayam masak merah becomes one of the easiest crowd-pleasers in your cooking. Make it for Raya, for a potluck or for Tuesday dinner. It works for all three.