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Ayam Masak Merah (Red Cooked Chicken)

I was inspired to try my hand at a Malay cuisine while I was watching the program ‘Food Safari’ on TV. Though a Malay dish, Ayam Masak Merah or Red-Cooked Chicken is very similar to the famous Italian dish, Chicken Cacciatore, except for its spicy hotness.Coincidentally, the Malay cooking technique is very similar to the Indian style of cooking. Frying the pieces of chicken in a pan to a golden brown colour and then slowly simmering it in spicy tomato sauce gives the dish that distinctive taste

I got the recipe from Malaysian food and made this dish along with Nasi Tomato (Tomato rice). You can vary the quantum of chilli paste to suit your heat tolerance levels, lest you end up calling the fire brigade 😉

Ayam Masak Merah (Red Cooked Chicken)

Source:Malaysian Food

Ayam Masak Merah (Red Cooked Chicken)

I was inspired to try my hand at a Malay cuisine while I was watching the program 'Food Safari' on TV. Though a Malay dish, Ayam Masak Merah or Red-Cooked Chicken is very similar to the famous Italian dish, Chicken Cacciatore, except for its spicy hotness.Coincidentally, the Malay cooking technique

Ingredients
  

  • 1.4 kilograms Chicken
  • 2 tablespoons Turmeric powder
  • 1 tablespoon Salt
  • 1 cup onions Chopped
  • 2 tablespoons ginger Grated
  • 4 cloves garlic Minced
  • 3/4 cup Tomato puree
  • 1/2 - 1 cup Chilli paste
  • 3 tablespoons Chilli sauce
  • 1 cup Tomato ketchup
  • 2 tablespoons soy sauce Dark
  • Onion rings- 1 onion
  • 1 tablespoon Sugar
  • to taste Salt
  • 2 cups Water
  • 3 - 4 Kaffir lime leaves
  • Coriander leaves for garnish

For Chilli paste

  • 125 gms chillies Red
  • 30 gms Garlic
  • 30 gms Ginger
  • 1 tablespoon Lemon grass
  • 45 ml Vinegar
  • 50 gms Brown sugar
  • to taste Salt
  • 1/4 teaspoon Lime juice
  • 1/4 lime Zest of - of

Instructions
 

  • Blend chilli, garlic, ginger and lemon grass with vinegar to a fine paste. Pour into a pan, boil it and then simmer for 3-4 minutes. Add sugar, salt, lime zest and lime juice and stir well. Remove from heat and keep aside .
  • Marinate the chicken with turmeric powder and salt for 30 minutes. Fry the pieces in hot oil till light golden brown. Remove the chicken pieces and drain onto an absorbant paper.
  • Remove the oil except 4 tablespoons of oil.
  • Add the onions, ginger and garlic and stir fry for a few seconds.
  • Add the chilli paste and stir fry for 1-2 minutes.
  • Add chilli sauce, tomato puree, tomato ketchup, soy sauce, sugar and salt and stir for a minute.
  • Add the lime leaves/zest, pandan leaves/kewra and water and bring to a boil.
  • Reduce heat and simmer uncovered for 10 minutes.
  • Add chicken and stir well till the pieces are evenly coated with sauce.
  • Cook till the chicken is done.
  • Add the onions rings and cook further for 3-5 minutes.
  • Onion rings should have a slight crunch. Switch off heat and serve garnished with coriander leaves.

Notes

Notes
Chilli paste -�I used appx 1/2 cup
Chilli sauce -�I used 1-1/2 tablespoons
Kaffir lime leaves - �I used rind of 1 lime
Pandan Leaves - �I used a drop of kewra
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