Ayam Masak Merah | Tomato Chicken Curry | Less Spicy Version | Malaysian Recipe

Ayam Masak Merah is a traditional Malaysian dish which literal translation means "Chicken Cooked Red ". The redness refers to the red tomato that is added to this dish. There are many home cooked variations, with some adding green peas!! However, I am not a fan of peas.
Generally, pieces of chicken are first marinated in turmeric before being fried, and then braised in spices and tomato. I like using chicken fillet as it's easier to cook. However, it is traditionally served with bone in.
Modifications made to this recipe is to pan fry the chicken to seal the juices instead of deep frying as is done in the original recipe. I have also reduced the chilli content for those people who can't take that much spice (hence, it is not as red). To make it more red, you can either increase the chilli powder or sweet paprika powder :) Below is the recipe:
Ayam Masak Merah Recipe (Chicken in Tomato Curry)
Ingredients
1kg boneless chicken thighs, discard skin*
Part A (Spice Paste)
1 red onion (or approximately 120g shallots)
1 tbsp minced garlic (or 2 cloves)
1 tbsp minced ginger (or 2.5 C.M. knob)
2 tbsp lemongrass (2 stalks sliced, white part)
1 tbsp galangal (1 C.M. knob)
2 tbsp fresh chilli (approx. 2 chillies) (you can omit this if you don’t want this spicy or add more if you want the spicy kick)
2 tsp red chilli powder
2 tsp sweet paprika powder (optional as this gives the dish redness)
2 candlenuts (optional - this thickens the dish)
Part B (Chicken Marinate)
1 tsp curry powder
2 tsp turmeric powder
1/4 tsp pepper
1 tsp salt
Part C (Dry Spices)
½ cinnamon stick
5 cloves
5 cardamoms
1 star anise
Part D
2 tbsp tomato paste
2 tbsp lemon juice (equivalent to 1 🍋)
2 tomatoes (quartered)
Other Ingredients
100ml coconut, evaporated, unsweetened soy or cow’s milk (any milk will do) or Greek yogurt
Oil
Chicken stock powder
Sugar
Salt
Method
1. Wash chicken pieces with salt, drain in a colander. Marinate chicken with B until evenly coated for one hour. Set aside.
2. Blend A into a fine paste with a food processor. Set aside.
3. Heat wok until hot. Add enough oil (approx. 5 tablespoons) to stir fry the chicken in batches until half-cooked. Remove chicken and set aside.
4. In the same wok, heat up 4 tablespoons of leftover oil and put in dry spices. Fry until fragrant.
5. Add blended spice paste over a low fire and sauté until the oil separates from the paste (it will bubble on the side)
6. Put in the chicken pieces, including the remnant oil, Part D and stir to evenly coat the chicken
7. Add milk and stir evenly
8. Reduce heat and simmer until is chicken is cooked
9. Stir in salt, sugar and chicken stock powder (to taste). I put 1/2 tsp salt, 1 tsp chicken stock powder, and 2 tsp sugar.
10. Turn off heat. Dish out into a bowl/plate, and garnish with spring onions, fried shallots or coriander leaves.

[@aiswaryaharidas3980]

Easy! Next on my list to cook

[@CarolTansKitchen]

Yay!!!

[@Yummeth]

Looking so tasty! Could totally eat that straight out of the wok 😋

[@CarolTansKitchen]

Yummeth woo!! Will you try to make this? 😍

[@Yummeth]

@@CarolTansKitchen why yes for sure, can never have too many chicken dishes!

[@RaviJain98]

Will be trying it soon

[@CarolTansKitchen]

Let me know how it goes ;)

[@allynlaing1862]

That looks soooo delicious 🤤

[@CarolTansKitchen]

Looking forward to seeing you make this :) hehe