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Ayam Masak Merah (Red-Cooked Chicken)

Malaysian fried chicken simmered in a fragrant tomato and coconut milk gravy with whole spices.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 5 servings
Course: Main Course
Cuisine: Malaysian
Calories: 560
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 whole chicken cut into 10 pieces
  • 1 tbsp curry powder
  • 1/2 tsp turmeric powder
  • Salt to taste
Spice Paste
  • 1 1/2 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1/4 tsp black peppercorns
  • 2 large onions
  • 6 cloves garlic
  • 4 cm piece ginger
Curry
  • 250 ml vegetable oil
  • 3 cloves
  • 3 cardamoms
  • 5 cm piece cinnamon
  • 2 tbsp chilli paste
  • 200 ml tomato puree
  • 400 ml thick coconut milk
  • Sugar to taste

Equipment

  • Spice grinder
  • Deep frying pan
  • Wok or large pan

Method
 

  1. Mix the chicken with curry powder, turmeric and salt. Marinate for 1 hour.
  2. Dry-fry fennel, cumin and peppercorns until fragrant and grind to a fine powder. Grind the onions, garlic and ginger to a smooth paste.
  3. Heat the oil and deep-fry the chicken until half-cooked; drain and set aside. Remove half the oil.
  4. Saute the cloves, cardamom and cinnamon for 1 minute. Add the onion paste and stir-fry until fragrant.
  5. Stir in the fennel mixture, chilli paste and tomato puree, add about 1 cup water and cook until the oil surfaces.
  6. Add the coconut milk, sugar, salt and chicken pieces and simmer until the chicken is cooked through and the gravy thickens.

Nutrition

Calories: 560kcal

Notes

Source: Original family recipe. Marinating time (1 hour) is not included in the prep time above. Estimated nutrition per serving (350g): 2343kJ/560kcal, Fat 40g (HIGH, 57% RI), Saturates 15g (HIGH, 75% RI), Sugars 8g (LOW, 9% RI), Salt 1.8g (MED, 30% RI). Estimates for general guidance only.

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