Ayam Masak Merah Recipe: Authentic Malaysian Red Chicken Curry

Ingredients List

For Marinating & Frying the Chicken

• 500 g Chicken, cleaned and cut into medium-sized pieces

• 1 tbsp Fresh Turmeric Root Paste

• To taste Salt

• 1 tbsp All-purpose Flour (optional, for a light coating)

• As required Cooking Oil for deep-frying

For the Spice Paste (Ayam Merah Curry Paste)

• 2 medium Onions

• 5–6 cloves Garlic

• 2 pieces (1-inch each) Ginger

• 2 pieces (1-inch each) Galangal

• 1 piece (1-inch) Fresh Turmeric Root

• 3 pieces Fresh Red Chillies

• 10–12 pieces Dry Red Chillies (soaked in hot water for 20 minutes)

• 1½ tbsp Coriander Powder

• 1 tsp Cumin Seeds

For the Sauté & Gravy Base

• 2 pieces (1-inch) Cinnamon Sticks, 5 Cloves, 2 Star Anise Flowers (Whole Spices)

• 2 stalks Lemongrass (Serai), white part only, bruised

• 1 long Pandan Leaf, knotted

• 4 tbsp Tomato Sauce / Ketchup

• ½ cup Red Chilli Sauce

• 1 tbsp Gula Melaka (Palm Sugar)

• 1 large Onion, cut into rings

• 1 cup Water

• To taste Salt

For Garnish

• 2 pieces Fresh Big Red Chillies, sliced thinly

Method - Detailed Cooking Instructions

Step 1: The Turmeric Marination

• Toss your cleaned chicken pieces into a large mixing bowl.

• Add the finely ground fresh turmeric root paste, all-purpose flour (if using), and a generous dash of salt.

• Massage the spices into the meat until every piece is beautifully coated in a vibrant yellow hue.

• Cover and refrigerate for 3 to 4 hours. If you are a planner, leave it overnight; the texture benefits immensely from the extra rest.

Pro Tip: If fresh turmeric root is elusive, substitute it with 1 teaspoon of turmeric powder mixed with a few teaspoons of water to form a thick paste.

Step 2: Frying the Chicken

• Pour cooking oil into a deep pan and crank the heat up to high. Let the oil reach its smoking point.

• Drop the flame slightly to medium-high. Carefully slide the chicken pieces into the hot oil.

• Work in small batches. Overcrowding the pan cools the oil down instantly, leading to soggy, greasy meat, and we definitely don’t want that.

• Turn the pieces occasionally, frying until they turn a beautiful golden brown and are roughly three-quarters done.

• Remove and drain on paper towels.

Pro Tip: Do not fry the chicken until it becomes fully crisp or dry. The meat needs to remain tender so it can act like a sponge, soaking up the rich tomato gravy in the next stage.

Step 3: Preparing the Paste & Sautéing

• Drain the soaked dry red chillies. Blitz them in a blender alongside the remaining ingredients listed under the 'Curry Paste' section until perfectly smooth.

• In a wide, heavy-bottomed pan, heat 5 to 6 tablespoons of oil.

• Lower the flame and drop in the whole spices (cinnamon, cloves, star anise). Let them splutter for a few seconds until the kitchen smells divine.

• Immediately toss in the bruised lemongrass stalks and give it a quick stir.

• Pour in the vibrant, ground curry paste. Sauté this mix on a very low flame. This requires patience; stir regularly until the oil separates from the paste and rises to the top, signaling that the raw spices are thoroughly cooked.

Step 4: Simmering and Finishing the Curry

• Add the fried chicken pieces into the spice base. Pour in 1 cup of water and a pinch of salt. Mix well to combine.

• Cover the pan and let it simmer gently on a low flame for 20 to 30 minutes, giving it an occasional stir.

• Pour in the tomato sauce and red chilli sauce. Drop in the knotted pandan leaf.

• Continue to slow-cook uncovered on low heat until the chicken transforms into succulent tenderness and the gravy achieves a rich, silky consistency.

• Stir in the Gula Melaka (palm sugar) and let it melt into the sauce for a couple of minutes.

• Finally, scatter the large onion rings into the pan. Let them simmer for just a minute or two until they soften slightly but still retain a bit of crunch.

• Turn off the heat, garnish with fresh sliced red chillies, and let the dish rest for a few minutes before serving.

Pro Tips and Notes

• The Sauté: Do not rush the frying of the spice paste. The oil separation (pecah minyak) is the absolute turning point for an authentic flavour profile.

• Managing the Spiciness: If you prefer a milder curry with that brilliant red color intact, slice open the dry red chillies and discard the seeds before soaking them.

• Meat Substitutions: This exact rich gravy works spectacularly well with beef or lamb. Simply adjust your cooking times to accommodate the tougher cuts of meat.

• Sugar Substitution: If Gula Melaka isn’t in your pantry, dark brown sugar or standard granulated sugar will do the trick, though you’ll miss out on that distinct smoky caramel undertone.

How to Cook Ayam Masak Merah with Silky Red Gravy

Serving Suggestions

    Ayam Masak Merah is incredibly versatile but truly shines when paired with, fragrant rice dishes. It is the ultimate companion for a festive feast. Try pairing it with:

• The Festive Pairings: It is traditionally served alongside a steaming plate of my fragrant Nasi Kuning or the vibrant, Nasi Bunga Telang.

• Rich & Elegant Options: The sweet-tangy gravy cuts beautifully through a rich Nasi Minyak (Malaysian Ghee Rice) or a classic Nasi Biryani.

• Traditional Accompaniments: Enjoy it with traditional Malaysian Ketupat (compressed rice cakes) or a side of lacy, delicate Roti Jala to scoop up every drop of that silky sauce.

• Everyday Comfort: For a simple weeknight meal, this brilliant red curry effortlessly elevates a steaming hot bowl of plain Jasmine Rice or fluffy Basmati Rice.

  
  

Storage Suggestions

• Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavours meld and deepen over time, making it taste even more spectacular the next day.

• Freezing: This curry freezes beautifully. Allow the Ayam Masak Merah to cool completely before transferring it into heavy-duty freezer bags or airtight, freezer-safe containers. It can be frozen for up to 2 months.

• Thawing & Reheating: Thaw the curry overnight in the fridge. When ready to serve, warm it up gently on the stovetop over a low heat. Add a splash of water if the rich gravy has thickened too much during its time in the cold, stirring occasionally until it is piping hot throughout.