Ayam Masak Merah (Red Cooked Chicken)
Chicken braised in a rich, mildly spicy tomato-based sauce, a popular Malaysian dish made soy-free.
Ingredients
- 8 pieces Chicken Thighs, bone-in, skin-on
- 2 cups Tomatoes, diced
- 1 large Red Bell Pepper, diced
- 1 large Onion, chopped
- 4 cloves Garlic, minced
- 1 tbsp Ginger, grated
- 1 tbsp Chili Paste (Sambal Oelek)
- 2 tbsp Tomato Paste
- 1 can Coconut Milk
- 1 tbsp Tamarind Paste
- 1 tbsp Palm Sugar (Gula Melaka)
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice
- 2 tbsp Vegetable Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium-high heat, which is 204.4°C (200°C). Add the 8 pieces of chicken thighs, skin-on, bone-in, and sear them for 3-4 minutes per side, until they are nicely browned. Remove the chicken from the pot and set it aside on a plate.
- 2Add the 1 large onion, chopped, and the 1 large red bell pepper, diced, to the pot. Cook, stirring occasionally, for 5-7 minutes, until the vegetables have softened. Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, and cook for 1 minute more, until fragrant.
- 3Stir in the 2 cups of tomatoes, diced, the 2 tablespoons of tomato paste, and the 1 tablespoon of chili paste. Cook this mixture, stirring often, for 5 minutes, allowing the flavors to meld.
- 4Pour in the 1 can of coconut milk. Add the 1 tablespoon of tamarind paste, the 1 tablespoon of palm sugar, and the 1 tablespoon of fish sauce. Stir everything together and bring the liquid to a gentle simmer.
- 5Return the seared 8 pieces of chicken thighs to the pot, nestling them into the sauce. Reduce the heat to low, cover the pot with a lid, and let it simmer for 30-40 minutes. The chicken is cooked through and tender when it reaches an internal temperature of 74°C and easily pulls away from the bone.
- 6Just before serving, stir in the 1 tablespoon of lime juice. This adds a bright, fresh finish to the sauce.
- 7Serve the Ayam Masak Merah hot, ideally with steamed rice.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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