Ayam Masak Merah

Dive into the rich, aromatic world of Malaysian cuisine with Ayam Masak Merah, a tantalizing dish featuring tender chicken thighs simmered in a luscious, spiced tomato-based gravy. This beloved recipe combines the warmth of cinnamon, star anise, cloves, and cardamom with the bold flavors of turmeric, ginger, and red chilies for a perfectly balanced, sweet-and-savory profile. Enhanced with creamy coconut milk, fragrant lemongrass, and lime leaves, this dish is a symphony of flavors that pairs beautifully with steamed rice. Quick to prepare and ideal for family meals or festive occasions, Ayam Masak Merah is a must-try for lovers of Southeast Asian cuisine.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1.5 kilograms chicken thighs
• 2 teaspoons salt
• 1 teaspoon turmeric powder
• 5 tablespoons vegetable oil
• 1 cinnamon stick
• 2 star anise
• 4 cloves
• 4 cardamom pods
• 2 large onions
• 4 garlic cloves
• 1 inch piece ginger
• 4 red chilies
• 200 grams tomato puree
• 2 tablespoons sugar
• 200 milliliters coconut milk
• 200 milliliters water
• 1 stalk, smashed lemongrass
• 3 lime leaf

Directions

Step 1

In a large bowl, season chicken thighs with 1 teaspoon of salt and the turmeric powder. Mix well and set aside to marinate for 15 minutes.

Step 2

Meanwhile, blend the onions, garlic, ginger, and red chilies into a fine paste. You may add a little water if needed to help blend it smoothly.

Step 3

Heat 3 tablespoons of vegetable oil in a large pan over medium heat and fry the marinated chicken thighs until golden brown. Cook them in batches if necessary, then remove and set aside.

Step 4

In the same pan, add the remaining 2 tablespoons of oil. Toss in the cinnamon stick, star anise, cloves, and cardamom pods. Stir fry until fragrant.

Step 5

Add the blended paste and stir continuously to cook until the oil separates from the paste and the raw smell disappears, approximately 8-10 minutes.

Step 6

Pour in the tomato puree and mix well, cooking for another 5 minutes to let the flavors meld.

Step 7

Add the fried chicken pieces back into the pan, stirring to coat them well with the sauce.

Step 8

Add sugar, remaining 1 teaspoon of salt, coconut milk, and water. Mix well and bring it to a simmer.

Step 9

Add the smashed lemongrass and lime leaves. Cover the pan and let it simmer for 25-30 minutes on low heat, stirring occasionally.

Step 10

Taste and adjust seasoning if needed before serving. Serve hot with steamed rice.

Nutrition Facts

Serving size	2876.1 grams (2876.1g)

Amount per serving	% Daily Value*
Calories	4347

Total Fat 236.00g	303%
Saturated Fat 58.50g	293%
Polyunsaturated Fat 42.10g
Cholesterol 1410mg	470%
Sodium 6105mg	265%
Total Carbohydrate 150.70g	55%
Dietary Fiber 25.30g	90%
Total Sugars 80.80g
Protein 406.20g	812%

Vitamin D 105IU	525%
Calcium 579mg	45%
Iron 31mg	173%
Potassium 7527mg	160%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.8%

Protein: 37.3%

Carbs: 13.9%