Ayam Masak Merah is a dish loved by Malaysians of all ages and there are many variations available out there. This version we made was sans tomato ketchup but we replace it with a good jarred tomato sauce or you can use passata. We often have some left over when making pasta so this is a great way to use it up. We used Mashad Pino’s arrabiata sauce. Taste-wise it’s more towards a Western palate but a good version to have under your belt if you don’t fancy using too much ketchup.
Use up your extra pasta sauce!
Serves 2 - 3 people
For a healthier option, use seared skinless and boneless chicken breast and skip the frying process.
½ chicken, cut into small pieces
½ tsp. salt
Pinch of turmeric powder
Oil for frying
2 small red onion, sliced
1 lemongrass, crushed
2 tbsp. chilli paste
1 jar pasta tomato sauce (about 200ml)
1 cup chicken stock
1 tsp. gula Melaka
1 tsp. soy sauce
1. Rub salt and turmeric powder all over the chicken and fry it until just cooked.
2. Carefully remove most of the frying oil, leaving only 1 tbsp. in the wok.
3. Sauté the sliced red onion slowly until soft and caramelized. Add in the lemongrass and chilli paste and cook it out for a few minutes.
4. Pour in Mashad’s Arabiata Sauce, fried chicken and 1 cup of stock. Simmer until sauce thickens and season with gula Melaka and soy sauce.