Ayam Masak Merah (Red Chicken)
A popular Malay casserole dish in Malaysia, chicken pieces are cooked with lots of aromatics, which impart a lot of flavour. It is simmered in passata to give it the vibrant red colour.
Ingredients 19
1.5 kg chicken, chopped into bite-sized pieces
1 tsp ground turmeric
salt, to taste
neutral-flavoured cooking oil, for frying
5 g curry leaves
100 g tamarind pulp
150 g tomato passata (puréed tomatoes)
100 g chilli sauce
40 g palm sugar (jaggery), grated
2 tbsp oyster sauce
250 ml water
Spice Paste
30 g fresh ginger, piece, sliced
150 g red Asian shallots, chopped
50 g garlic, chopped
60 g lemongrass stem, white part only, chopped
10 g dried red chillies, seeded, rehydrated in hot water for 15 minutes, drained
60 g long red chillies, seeded and chopped
To Serve
fried shallots, to garnish
coriander leaves (cilantro), to garnish
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Method 7
To make the spice paste, blitz all the spice paste ingredients in a high-speed blender until smooth. Add a couple of tablespoons of water to get it going, if required.
Put the in a large bowl. Add the and season well with salt. Set aside for 10 minutes to marinate.
Heat a wok over a medium heat then add the oil. In batches, gently lay the in the hot oil and fry for 10 minutes until cooked through. Remove and drain on paper towel.
Leave about 2 tablespoons worth of oil in the wok and discard the rest. Return the wok to a medium heat and fry the spice paste for 3–5 minutes until fragrant.
Add the followed by the , , , , and . Simmer over low heat for 10 minutes.
Add the fried and mix to coat the chicken in sauce. Stir for a further 3 minutes then remove from the heat.
To serve, transfer the to a serving dish and garnish with some fried shallots and coriander.
