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Ayam masak merah (Red chicken)

• Sugen Gopal

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 40 mins

plus marinating

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In Malaysia, this is a special occasion dish, something often eaten at weddings and other celebrations. If you don't want to cut up a whole chicken then buy skin-on and bone-in legs or thighs, as these add so much flavour

Gluten free

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Try out ayam masak merah (red chicken), then try Malaysian prawn and pineapple curry with crispy onions, Malaysian fried rice vermicelli, or spicy herbal Malaysian salad.

In Malaysia, this is a special occasion dish, something often eaten at weddings and other celebrations. If you prefer to avoid having to cut up the chicken, you can buy cuts of your choice, such as legs or thighs. Just be sure to buy skin-on and bone-in, as these add so much flavour. Ensure the pieces of chicken are similar sizes as cooking times may vary.

Recipes extracted from Roti King by Sugen Gopal (£18.99, Quadrille). Photographs: Sam Folan. Recipes are sent by the publisher and not retested by us.

Ayam masak merah (Red chicken) recipe

Ingredients

Nutrition

• 1 whole chicken cut into 12 parts

• 2 tsp kashmiri chilli powder

• 1 tsp ground turmeric

• 1 tsp garlic paste

• 1 tsp ginger paste

• vegetable oil

  to shallow-fry

• 1 cinnamon stick

• 2 cardamom pods

• 1 star anise

• 2 cloves

• 2 onions

  finely sliced

• 1½ tbsp tomato purée

• 3 tbsp tomato ketchup

• 1 pandan leaf

• 1 tbsp dark brown sugar

• 10g coriander

  leaves picked and roughly chopped

CHILLI PASTE

• 10g dried kashmiri chillies

• 3 red chillies

  stalks removed

• 3 lemongrass stalks

  white parts only, bashed and roughly chopped

• 100g galangal

• 2 onions

  roughly chopped

• 1 small tomato

  roughly chopped

Nutrition: per serving (6)

• kcal526
• fat35g
• saturates6g
• carbs16g
• sugars12g
• fibre4g
• protein35g
• salt3g

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Method

• step 1

  Put all the paste ingredients in a blender with 100ml of water and blitz until smooth. Put the chicken pieces in a large dish and add the chilli powder, turmeric, garlic and ginger paste, and 1 tsp salt, then massage the spices into the meat. Leave to marinate for 30 mins in a sealed container at room temperature.

• step 2

  Fill a large frying pan with 1cm depth of oil and put over a high heat. Once hot, fry the chicken pieces for 5 mins on each side until crispy and coloured – you may need to do this in batches depending on your pan size. Remove the chicken from the pan, followed by the oil, decanting it into a heatproof bowl or jug.

• step 3

  In a larger, high-sided, lidded frying pan or wok, add 6 tbsp of the reserved oil and, once hot, fry the cinnamon, cardamom, star anise and cloves for 1 min before adding the onions, and cook for 5 mins until starting to soften but without colouring. Add the paste and cook for 10-15 mins, stirring often, until it’s bubbling and starting to separate. Add 2 tsp of salt, the tomato purée, ketchup and pandan. Add 6 tbsp of water along with the sugar, then cook for 5 mins. Add the chicken to the pan, put on the lid and cook over a low heat for 10 mins. Serve scattered with the coriander.

More ways with chicken.

Authors

Sugen Gopal

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