Editorial sample recipeMalaysianintermediateGluten-FreeDairy-FreeHalal

Ayam Masak Merah (Malaysian Tomato Braised Chicken)

Name: Ayam Masak Merah (Malaysian Tomato Braised Chicken)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Malaysian
Ingredients: 700 g bone-in skinless chicken thighs, trimmed of excess fat; 0.5 tbsp ground turmeric; 1 tsp salt, divided; 3 tbsp cooking oil; 3 tbsp dried chili paste, hydrated blended rehydrated chilies; 5 piece shallots, finely minced; 2 tbsp tomato paste; 0.5 cup coconut milk

A classic Malay celebration dish featuring turmeric-seared chicken simmered in a sweet, aromatic red chili and tomato gravy.

Prep: 15 min
Cook: 25 min
Total: 40 min

AI-generated illustration of Ayam Masak Merah (Malaysian Tomato Braised Chicken)

AI illustration

Technique to learn

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.

Instructions

Step 1: Rub the chicken thighs with ground turmeric and half of the salt in a medium bowl.
Step 2: 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.
Step 3: 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.

Step 4: Stir in tomato paste and remaining salt, cooking for 2 minutes to mellow the raw tomato acidity.

Step 5: Return seared chicken to the skillet, pour in coconut milk and 1/4 cup water, then turn heat down to medium-low.

Step 6: Simmer uncovered for 15 minutes, stirring gently twice, until gravy thickens into a glossy red coat around the chicken.

Cooking tips

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.

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