dinner · dairy-free · gluten-free
Ayam masak merah (Raya spicy tomato chicken)
Malay festive chicken fried then simmered in a sweet, spicy red chili-tomato sauce—made for Hari Raya and weddings.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
Add to a party menuWhat did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Deep pot for frying.
Helpful, not essential: Kitchen thermometer.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Fry chicken until golden; set aside.
-
2
Fry whole spices, then the chili paste, until dark and the oil separates.
-
3
Add onion, tomato purée, ketchup, sugar and salt and simmer until thick.
-
4
Add chicken and coconut milk and simmer 10 minutes, until the chicken reaches 74°C (165°F).
-
5
Add peas and cilantro; serve with nasi minyak or rice.
