Malaysian · intermediate
Ayam Masak Merah (Malaysian Tomato Braised Chicken)
A classic Malay celebration dish featuring turmeric-seared chicken simmered in a sweet, aromatic red chili and tomato gravy.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Rub the chicken thighs with ground turmeric and half of the salt in a medium bowl.
- 02
Heat cooking oil in a heavy skillet over medium-high heat and pan-fry chicken for 4 minutes per side until light golden; transfer chicken to a plate.
- 03
Reduce heat to medium, add minced shallots and dried chili paste to the skillet, and saute for 5 minutes until fragrant and oil separates from the chili.
- 04
Stir in tomato paste and remaining salt, cooking for 2 minutes to mellow the raw tomato acidity.
- 05
Return seared chicken to the skillet, pour in coconut milk and 1/4 cup water, then turn heat down to medium-low.
- 06
Simmer uncovered for 15 minutes, stirring gently twice, until gravy thickens into a glossy red coat around the chicken.
A LITTLE KITCHEN KNOW-HOW
Pecah Minyak (Oil Separation)
Frying spiced chili pastes gently in oil until the oil floats on top, indicating the spices are fully cooked and sweet.
Notes from the kitchen
- Frying the chicken lightly beforehand seals moisture and helps the gravy stick to the meat.
- Sauteing chili paste until the oil splits (pecah minyak) ensures a rich, smooth flavor without raw chili harshness.
- Original home-cooking adaptation inspired by Malaysian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
