Name: Ayam Masak Merah
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Malaysian
Ingredients: 4 free range chicken thighs on the bone (approx 700g); 1 tbsp turmeric; 1 medium red onion, cut into thin slices; 2 tbsp of neutral oil; 2 sticks of lemongrass; 300ml water; 3 cloves of garlic, sliced; 1 inch ginger, sliced; 1 tin chopped tomato (400g); 2 tbsp The Sambal; 0.5 tbsp salt; 1 tbsp sugar; 150g green beans, cut into 2cm lengths; Optional garnish: fresh coriander and a generous squeeze of lime

**Sambalicious Chicken with Tomato (spicy!)**

A simple chicken curry that’s packed full of flavour and heat from Makan Malaysia’s The Sambal. Ayam masak merah translates to “chicken cooked in red sauce” and is a common dish found in Malaysian homes and mamak stalls (Malaysian street food stalls). This dish can be easily made vegetarian by swapping out the chicken for tofu or aubergines and adding some vegetable stock.

Ayam Masak Merah

Rated 5.0 stars by 1 users

Cuisine

Malaysian

Author

Makan Malaysia

Servings

4 servings

Prep Time

1 hour

Cook Time

30 minutes

Sambalicious Chicken with Tomato (spicy)

A simple chicken curry that’s packed full of flavour and heat from Makan Malaysia’s The Sambal. Ayam masak merah translates to “chicken cooked in red sauce” and is a common dish found in Malaysian homes and mamak stalls (Malaysian street food stalls). This dish can be easily made vegetarian by swapping out the chicken for tofu or aubergines and adding some vegetable stock.

Ingredients

4 free range chicken thighs on the bone (approx 700g)
1 tbsp turmeric
1 medium red onion, cut into thin slices
2 tbsp of neutral oil
2 sticks of lemongrass
300ml water
3 cloves of garlic, sliced
1 inch ginger, sliced
1 tin chopped tomato (400g)
2 tbsp The Sambal
0.5 tbsp salt
1 tbsp sugar
150g green beans, cut into 2cm lengths
Optional garnish: fresh coriander and a generous squeeze of lime

Directions

Coat the chicken thighs in turmeric and leave to marinate for at least 1 hour or overnight in the fridge.
Heat the oil in a wide-based saucepan and fry the onion in oil on medium-high heat until translucent, push it to the side of the pan.
Add in the chicken and fry skin side down for 5 minutes or until light brown, and then flip and do the same until the meat is sealed. You can put a lid over it if it spits.
Add in the lemongrass, garlic and ginger and cook for a couple of minutes until fragrant.
Add in the tin tomatoes, water, green beans, The Sambal, sugar and salt.
Turn the heat down to a gentle simmer and leave to cook with the lid on for 15 minutes.
Remove the lid and reduce until you get a thick gravy.
Once thickened, serve up with fresh steamed rice, a pinch of coriander and a squeeze of lime!