Ayam Masak Merah

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Rub the chicken with the turmeric and salt and leave 20 minutes.

   Mark done

2. Fry the chicken in the hot oil for 5 minutes a side until browned and about three-quarters cooked. Lift out and drain, keeping 5 tablespoons of the oil.

   Mark done Start 5 min timer

3. Blend the soaked chillies, shallots, garlic, ginger and lemongrass to a smooth paste.

   Mark done

4. Fry the paste in the reserved oil over medium heat for 12 to 15 minutes, stirring, until it darkens to a deep red and the oil separates clearly at the edges. This is pecah minyak and it is the step to be patient with.

   Mark done Start 12 min timer

5. Add the cinnamon, star anise and cardamom and fry 1 minute.

   Mark done

6. Stir in the ketchup, tomato purée, sugar, salt and water and simmer 5 minutes.

   Mark done

7. Return the chicken, turning it in the gravy, and simmer covered for 15 minutes.

   Mark done Start 15 min timer

8. Add the coconut milk, peas and onion rings and cook 5 minutes more, uncovered, until the gravy is thick and clings.

   Mark done

9. Taste and balance the sweet, sour and salt — it should be noticeably sweeter than a curry.

   Mark done

10. Rest 10 minutes, scatter with coriander, and serve with rice.

    Mark done

Chef’s Tips

• Fry the paste until the oil breaks out. Twelve minutes at least.
• Fry the chicken first so it holds together in the gravy.
• Sweeter than a curry, on purpose. Do not under-sugar it.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the red chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Nasi tomato or steamed rice
• Acar pickles
• Iced teh tarik

Storage & Reheating

Refrigerate up to 3 days and freeze 2 months. Reheat gently with a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.