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Meat, South and Southeast Asian

Ayam Masak Merah with Rice

Ayam masak merah is a Malaysian dish of fried chicken simmered in a spicy tomato sauce, served with rice for 4 people. It takes 55 minutes to make, rated easy, for €2.90 per serving. The key to success is the double cooking of the chicken, fried first for crispy skin, then simmered so it soaks up the sauce.

A classic Malay celebration dish, ayam masak merah, fried chicken simmered in a spicy tomato sauce, served with rice.

Ayam Masak Merah with Rice
Total time
55 min
Difficulty
Easy
Cost per person
€2.90
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Ayam masak merah plays on a clear contrast, the chicken skin stays slightly firm under the sauce thanks to the initial frying, while the tomato sauce scented with lemongrass, ginger, and chili brings a rounded heat that never turns harsh. Sugar tames the acidity of the tomatoes and gives that deep red color that makes the dish so appealing. Basmati rice simply serves as a neutral base to soak up all that generous sauce.

This is a dish that works well for celebration meals or lazy Sundays when you have time to let it simmer, but it stays simple enough for a weeknight if you make the spice paste ahead of time. Kids often enjoy it since the chili heat stays moderate and can be adjusted easily. It is also a good way to change up classic roast chicken without complicating your shopping list.

The ingredients

4 people

Butcher

  • Chicken thighs 8

Fruits and vegetables

  • Onion 2
  • Garlic 4 cloves
  • Fresh ginger 20 g
  • Lemongrass 1
  • Fresh red chilies 2

Pantry

  • Crushed tomatoes 400 g
  • Tomato paste 2 tbsp
  • Basmati riceoften in the pantry 300 g
  • Turmericoften in the pantry 1 tsp
  • Sugaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 10 cl
  • Saltoften in the pantry 1 pinch

The step by step recipe

  1. Rub the chicken with turmeric and salt. Fry it in hot oil until golden, then drain. 15 min

    Pat the thighs dry well, damp chicken causes the oil to splatter.

  2. Blend the onion, garlic, ginger, and chilies. Cook this paste in two spoonfuls of the frying oil with the crushed lemongrass. 8 min

    Cook the paste until fragrant and the oil starts to separate out.

  3. Add the crushed tomatoes, tomato paste, sugar, and salt, and let it simmer down gently. 10 min

    The sugar tames the tomato's acidity, taste and adjust as needed.

  4. Nestle the chicken into the sauce, cover, and let it simmer over low heat. 15 min

    Turn the pieces halfway through so they soak up flavor evenly.

  5. Cook the rice in salted water and serve it with the chicken topped with red sauce. 12 min

    Keep some sauce aside, people always want more over the rice.

Our tips to get it right

  • Pick chicken thighs with the skin on, it holds up well during frying and adds fat that enriches the sauce as it cooks.
  • Blend the onion, garlic, ginger, and chili paste until smooth, it will cook more evenly and release its flavors better.
  • If the sauce looks too thick at the end of cooking, add a splash of hot water rather than simmering longer, so the chicken doesn't dry out.

The variations

  • Swap the chicken thighs for boneless thighs for faster cooking and easier serving at the table.
  • For a vegetarian version, replace the chicken with firm tofu chunks fried the same way, the sauce stays just as flavorful.
  • To save time on a weeknight, skip frying the chicken and simply brown it in a pan before simmering it in the sauce.

What to serve it with

  • Plain basmati rice
  • Sliced cucumber on the side
  • Iced tea or lemon water

Storage

Ayam masak merah keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, sauce and chicken together. Reheat gently in a pan or over low heat with a splash of water to loosen the sauce.

Questions about this dish

Can you make ayam masak merah ahead of time?

Yes, it's actually recommended, the sauce gets better after resting overnight in the fridge. Reheat it gently the next day and serve with freshly cooked rice.

What can replace lemongrass if you can't find any?

You can use a bit of lime zest instead, the flavor will be less distinct but will still add a fresh note. The sauce still turns out well without it.

Is this dish very spicy?

Not necessarily, the heat depends on the chilies used and their seeds. Remove the seeds or use just one chili for a milder version that works well for kids.

Can you use skinless chicken for this recipe?

You can, but the sauce will be less rich, since the fried skin adds fat and texture. If you skip it, add an extra spoonful of oil at the end of cooking.

How long does it take to make an ayam masak merah, fried chicken simmered in spicy tomato sauce, served with rice?

Count 55 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an ayam masak merah, fried chicken simmered in spicy tomato sauce, served with rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an ayam masak merah, fried chicken simmered in spicy tomato sauce, served with rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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