Malaysian Ayam Masak Merah: A Traditional Delight

Chicken in Spicy Tomato Sauce, or Ayam Masak Merah, is a beloved Malaysian dish made by simmering tender chicken in a fragrant, tangy, and mildly sweet tomato-based sauce.

Why This Recipe Is A Must-Try

• Quick, easy, and flavorful, this chicken recipe brings the taste of Malaysia to your table in just a few simple steps!

• Experience the vibrant essence of Malaysian cuisine—my recipe delivers bold, genuine flavors that transport you straight to Malaysia.

• Golden, juicy chicken. I’ve always admired how the frying creates a crunchy outer layer while locking in the moisture, leaving the chicken irresistibly tender when infused with the luxurious, creamy sauce. It’s an unbeatable combination!

• The rich, creamy, and spicy tomato sauce is simply irresistible! Made with coconut milk and tomato soup, it creates a smooth, flavorful blend that's perfect for mixing into rice.

Ingredients You’ll Need

Chicken – This recipe uses a whole chicken, but you can substitute it with chicken thighs or drumsticks if that’s your preference.

Dried chilies – chili de árbol is a great option if you're in the United States.

• Red onion

• Garlic

• Ginger

• Salt

• Oil

• Galangal, or lengkuas, is a vital ingredient that imparts a distinctive citrusy, peppery flavor, characteristic of many Southeast Asian dishes. If unavailable, you can omit it without a substitute.

• Lemongrass

• Star anise – Infuses the sauce with a delicate balance of sweet and spicy notes, enhancing its depth and richness.

• Ground cloves (or whole cloves) – They add a rich, warm, and aromatic depth to the sauce.

• Cinnamon

• Ground cardamom – Infuses the sauce with a delicate, sweet, and floral essence, enhancing its overall depth.

• I used canned tomato soup as the base for the sauce, providing a smooth, balanced sweetness and tanginess. Opting for a soup that's not overly tangy or chunky ensures the sauce complements the dish without overwhelming its other flavors.

• Use coconut milk for a lighter sauce, or substitute with coconut cream for a richer and more intense flavor.

• Turmeric – Imparts a vibrant golden-yellow hue to the chicken.

Shopping Guide: When selecting tomato soup, opt for labels such as 'mild' or 'classic,' as these varieties typically offer a smoother, less tangy flavor that complements this recipe perfectly.

Secrets To Making The Best Ayam Masak Merah

• Be sure to deep-fry the chicken before simmering it in the sauce. This essential step ensures a golden, crispy texture while sealing in the juicy flavors, resulting in a perfect balance of tenderness and crunch with every bite.

• I suggest using a mild or traditional canned tomato soup, as it offers just the right touch of sweetness without overpowering tanginess, creating a smooth, harmonious sauce that ties all the flavors beautifully.

• Blend the red onion, ginger, galangal, garlic, and chilies into a smooth paste to enhance the vibrant aromas and create a richly flavorful sauce.

• Allow the spice paste to simmer until you see the oil separate—this process, known as pecah minyak, ensures the spices are fully cooked and infuses the sauce with an authentic, bold flavor.

Ingredients

• 2 kg chicken , (2 chickens if possible), cut into 8 pieces/chicken

• salt , to taste

• 2 tablespoons turmeric

• 2 red onion

• 40 g ginger

• 25 g galangal, lengkuas

• 5 lemongrass

• 20 dried chillies, soaked

• 5 cloves garlic

• vegetable oil , for deep frying plus ¼ cup extra

• 3 inch cinnamon

• 2-3 star anise

• 1 teaspoon ground cloves

• 1 teaspoon ground cardamom

• 1 can tomato soup

• 1 can coconut milk

Instructions

1. Preparing Chicken: Season the chicken with turmeric and salt, letting it marinate for 30 minutes. Heat oil in a wok and fry the chicken pieces until they turn golden brown. Remove and set aside.

2. Coarsely cut the red onion, ginger, galangal, and lemongrass, then place them in a blender or food processor. Add the chilies and garlic, and blend until a paste forms.

3. Heat ½ cup of oil in a wok. Sauté the cinnamon, star anise, cloves, and cardamom until aromatic. Stir in the blended paste and increase the heat until it starts bubbling. Lower the heat and simmer until the paste is fully cooked, fragrant, and the oil separates from the mixture (pecah minyak).

4. Combine the canned tomato soup, coconut milk, and chicken pieces in the pot. Increase the heat to bring the mixture to a rapid boil, then lower it to a simmer, allowing the sauce to thicken. Adjust the seasoning with salt as needed and finish with a garnish of spring onions before serving.

Notes

• Deep frying is essential! I always fry the chicken before simmering it in the sauce, ensuring a crispy, golden exterior that seals in the juicy flavors, creating a perfect balance of tenderness and crunch in every bite.

• I suggest using a mild or classic canned tomato soup, as its subtle sweetness and lack of excessive tanginess contribute to a rich, well-balanced sauce that harmonizes all the flavors.

• Blend the red onion, ginger, galangal, garlic, and chilies into a smooth paste to unlock their rich aromas and create a deeply flavorful sauce.

• Allow the spice paste to simmer until you see the oil separate—this process, known as pecah minyak, ensures the spices are fully cooked and imparts a deep, authentic flavor to the sauce.

I hope you love this post as much as I do! For more quick and tasty recipes, check out my Easy Recipe, and don’t forget to subscribe to my newsletter for updates!

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