Friday, 13 August 2010

Ayam Masak Merah ( Malay style Red Curry Chicken)

This is a lovely dish that goes very well with coconut rice, tomatoe rice or even plain white rice. Ingredients: To grind together:
  • 6 shallots
  • 4cm ginger
  • 6 dried chillies
  • 5 fresh chillies
  • 3 cloves garlic

  • 10 chicken thights/drumstick
  • 2 tsp turmeric powder
  • red onions, cut into rings, keep some for decorations
  • 3 tomatoes, quartered
  • 4 tbsp tomatoes purees
  • 2 tbsp tomatoes ketchup
  • 1 tbsp dark soya sauce
  • 350ml water
  • salt & sugar to taste


Coat the chicken with the turmeric and marinate for about 3 hours.

In a wok, fill enough oil to pan fry the chicken until golden brown. Drain and set aside.

In a pot put about 4 tbsp cooking oil. When the oil is hot add in the grind ingredients. On a low heat cook until the oil surface the paste. Then add in the onions and tomatoes. Cook until soft.

Add in the tomatoes purees, tomatoes ketchup and dark soya sauce. Also add in the sugar & salt to taste. Mix well and add in the water. Bring to boil then reduce the heat and cover for about 10 minutes.

Add in the chicken, mix well to coat the chicken with the sauce. Bring to boil and put on the lid and cook for another 30 minutes or until the sauce has reduced and thickens.

Serve immediately.

1 comment:

Anonymous said...

Hello there!!! are you still currently in exeter? from what i see from your website.. you really seem like a great cook!!! it doesnt help that i just move over from sg and i miss all the sg/malay food!!

the thing is i cant cook!! n i miss having a curry.. i really hope to learn something from you(i know i sound a bit despo n ow.. ubt im despo to learn to cook a bowl of CURRY!) i really hope you can help me out here :)

Here is my email address...