Curries and Sambal
Authentic Ayam Masak Merah Recipe
This Singaporean classic features chicken fried to golden perfection and then smothered in a luscious, spicy, and tangy tomato-based rempah. It is the quintessential dish at festive gatherings, offering a soul-warming balance of sweet and savory flavors that pairs perfectly with fragrant rice.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 480 kcal
Method
Marinate the chicken pieces with turmeric powder and a teaspoon of salt. Deep-fry or air-fry the chicken until the skin is golden brown but the meat is only 80% cooked. Set aside.
Blend the soaked dried chillies, onions, garlic, ginger, galangal, and lemongrass into a fine rempah paste.
Heat oil in a wok. Sauté the cinnamon stick and star anise for 30 seconds until fragrant.
Add the blended rempah paste to the wok. Fry over medium heat, stirring constantly until the oil separates from the paste (pecah minyak) and the color deepens.
Stir in the tomato puree and tomato ketchup. Add the palm sugar and salt to taste.
Add the semi-fried chicken pieces and half a cup of water. Stir well to coat the chicken in the sauce.
Lower the heat and simmer for 10-15 minutes until the chicken is fully cooked and the sauce has thickened to a jam-like consistency.
Toss in the green peas and one sliced onion ring for texture. Stir for another minute and serve hot.
Notes
The secret to a good Ayam Masak Merah is the 'pecah minyak' stage; ensure you fry the rempah until the oil rises to the top for maximum flavor.
Do not over-fry the chicken initially; keeping it slightly underdone ensures it stays juicy when simmering in the tomato sauce.
If the sauce is too tart from the tomato puree, balance it with an extra pinch of sugar.
Using Gula Melaka (palm sugar) instead of white sugar provides a deeper, caramel-like sweetness.
