Ayam Masak Merah

This dish is usually kept for special occasions, and is perfect to eat with our ​Nasi Tomato​. Very rich in flavour, this chicken dish has quite a spicy kick to it, but you can reduce the amount of chilies if you prefer a milder taste.

Prep Time

10 min.

Cook Time

20 min.

Total Time

30 min.


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1 tsp Turmeric Powder
1 whole Chicken
1 tsp Chicken Stock
2 tsp Salt
500 ml  Cooking oil (approx - enough to cover the chicken pieces)
½ cup Oil
20 Shallots (peel & blended)
1 whole Garlic Bulb (peel & blended)
1 cup Dried chillies (blended)*reduce for milder taste
3 Lemongrass stem (bottom stem only)*optional
2 tbsp Tomato sauce
1 tbsp  Oyster Sauce
½ cup Tamarind Paste
1 ½ tsp Salt
1 tsp  Chicken Stock
2 tbsp Brown Sugar


  1. Marinate chicken pieces with turmeric, chicken stock and salt
  2. Heat up the oil in a wok over high heat, put in the chicken until half cooked, set aside
  3. Peel and blend the onions and garlic together
  4. Heat up 1⁄2 cup oil and fry onions, garlic, chilli, lemongrass stir til fragrant
  5. Then add Tomato sauce, oyster sauce and tamarind stir for 5 mins
  6. Add in the chicken, salt, chicken stock and sugar then cook for another 10mins

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