Ayam masak merah (malay-style red chicken curry)

Main Dish
3 servings
20 min
50 min


Number of serving: 3
Chicken drumsticks/thighs, 8-10

Turmeric poweder, 2 teaspoons

Red onions (cut into rings), 2

Tomato Puree, 4 tablespoons

Tomato Ketchup, 2 tablespoons

Dark soya sauce, 1 -2 tablespoons

Water, 400ml

Sugar, 0.5 tablespoons

Salt, to taste

Vegetable oil, enough to pan-fry

To grind into paste:

Shallots, 10

Ginger, 3-4cm

Dry chilies, 5-6

Fresh red chilies, 3-4

Garlic, 4 cloves


  • Coat the chicken with turmeric powder and marinate for about 20-30 minutes.
  • In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken. When the oil is hot enough, fry the chicken in batch until they turn slightly golden brown. Drain and set aside.
  • In a food processor, grind shallots, ginger, dry chilies, fresh chilies and garlic into paste.
  • In a pot, put about 3-4 tbsp of oil, put in the ground paste. On a low heat, cook until the oil surfaces the paste. Then, put in onions and tomatoes. Cook until they are soft.
  • After that, put in tomato puree, tomato ketchup, dark soya sauce, sugar, salt. Adjust seasoning if needed. Mix well. Then, put in water. Bring to boil, then reduce the heat and cover for about 10 minutes.
  • Add in the chicken, mix well to coat the chicken with the sauce. Bring to a slight boil. Then, reduce the heat to low and put the lid on and cook for another 30-35 minutes or when until the sauce has reduced and thicken.
  • Served with coconut scented rice, nasi tomato (tomato rice), or steamed rice.


Ayam Masak Merah (Malay-Style Red Chicken Curry), photo 1Ayam Masak Merah (Malay-Style Red Chicken Curry), photo 2Ayam Masak Merah (Malay-Style Red Chicken Curry), photo 3


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