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Malaysian

Ayam Masak Merah (Malaysian Red Chicken Curry)

A Malay-style red chicken curry with a thick tomato-chili gravy and aromatic spices.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Ayam Masak Merah (Malaysian Red Chicken Curry)

1 hr 5 mintotal

Prep 20 min · Cook 45 min

Serves
2
Difficulty
Medium
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time, but the chicken is fried first and goes back in later, so keep it aside rather than holding the sauce waiting for it.

Method

  1. Season the chicken with turmeric and part of the salt.

  2. Heat part of the measured oil and shallow-fry the chicken until lightly golden outside. It does not need to be fully cooked at this stage.

  3. In the same pan, add the remaining oil if needed. Cook cinnamon, cloves, and star anise briefly until fragrant.

  4. Add onion, garlic, and ginger. Cook until the onion softens and starts to color.

  5. Add blended dried chilies and cook until the paste darkens slightly and the oil begins to separate.

  6. Add tomato puree, tomato ketchup, sugar, and remaining salt. Simmer until the sauce thickens.

  7. Return the chicken to the pan and simmer until fully cooked and coated in the red gravy.

How to tell it's done

The gravy should be thick, red, and glossy, clinging to tender fully cooked chicken pieces.

Getting it right

Tip

Cook the chili paste patiently before adding tomato; this keeps the gravy rich instead of raw-tasting.

What to serve it with

Serve with plain rice, nasi tomato, cucumber slices, or roti for lunch or dinner.

Substitutions

  • Use bone-in chicken for deeper flavor, or boneless thigh pieces for faster weekday cooking.
  • Reduce the dried chilies for a milder version, but keep enough tomato so the gravy stays red and glossy.