Cherry & Dennis Helper Habitat
Malaysian Ayam Masak Merah Tomato Chicken
馬來西亞紅醬燴雞
Recipe overview
Chicken browned then simmered in a spiced tomato sauce with ginger, chilli and warm aromatics.
01
Ingredients
Main ingredients
- 800 g bone-in chicken pieces
- 400 g tomatoes
- 2 medium onion
- 5 cloves garlic
- 30 g ginger
- 2 red chilli
- 3 tbsp tomato paste
Seasoning
- 1 tsp ground turmeric
- 1 tsp salt
- 1 tbsp sugar
- 3 tbsp cooking oil
- 250 ml water
- 1 cinnamon stick
02
Tools
- cutting board
- kitchen knife
- blender
- deep frying pan
- spatula
- measuring jug
- measuring spoons
- food thermometer
03
Steps
Step 1
Season chicken
Pat chicken dry and rub with turmeric and half the salt.
Step 2
Slice aromatics
Slice onions, garlic, ginger and chillies.
Step 3
Blend tomatoes
Blend tomatoes into a coarse puree.
Step 4
Brown chicken
Heat oil in a deep pan and brown chicken in two batches.
Step 5
Lift chicken out
Transfer browned chicken to a clean plate.
Step 6
Soften aromatics
Soften onions, garlic and ginger in the same pan.
Step 7
Fry spices and paste
Add chillies, cinnamon stick and tomato paste; fry until fragrant.
Step 8
Reduce red sauce
Pour in tomato puree and cook until reduced and oil begins to surface.
Step 9
Return chicken
Add 250 ml water and return chicken to the red sauce.
Step 10
Simmer chicken
Cover and simmer gently for about 20 minutes.
Step 11
Check doneness
Probe the thickest chicken piece; its centre must reach 74°C and sauce should coat it.
Step 12
Adjust seasoning
Taste and season with remaining salt and sugar; serve hot.
Common mistakes
- Wet chicken splatters and browns poorly.
- Adding water before the tomato sauce reduces leaves it thin and raw-tasting.
- Surface colour alone does not prove thick bone-in pieces are cooked.
Tips
Brown chicken in batches and reduce tomato sauce until a little oil appears before adding water. Check bone-in chicken reaches 74°C.
