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Ayam Masak Merah (Spicy Tomato Chicken)


  • 1 large chicken - cut into pieces

  • 2tbsp oil

  • 1tsp salt

  • 1tbsp turmeric powder

*[Rempah Paste]

  • 1pc lemongrass - sliced

  • 3pc red chilli - cut into lengths

  • 30g ginger - peeled and sliced

  • 1 red onion - peeled and sliced

  • 5 cloves garlic - peeled

  • 10pc shallot - peeled

  • 3tbsp dried chilli paste


  • 3tbsp oil

  • 2 tomatoes - diced

  • 1 cinnamon stick

  • 2pcs star anise

  • 5pcs cardamom seed

  • 1tsp coriander powder

  • 1tsp fennel powder

  • 400g tomato puree

  • 1/3 cup tomato ketchup

  • 1/3 cup tomato paste

  • Water

  • 1tbsp salt

  • 1tbsp sugar


  1. In a baking tray, add in oil, followed by chicken, salt and turmeric powder. Mix well and bake in a preheated oven of 200degC for 20mins.

  2. Add rempah paste ingredients, except chilli paste, into a blender and blend.

  3. Add in chilli paste and blend till smooth.

  4. Flip chicken and bake for another 10mins.

  5. In a soup pot, add in oil and rempah, stir fry till fragrant.

  6. Followed by tomatoes, mix will, then cinnamon, star anise ,cardamom seeds, fennel powder and coriander powder. Mix well.

  7. Add chicken pieces into pot, followed by tomato puree, ketchup and tomato paste, Mix well.

  8. Add in enough water to cover the chicken. Add in salt and sugar and mix well.

  9. Bring to a boil, then let simmer covered for 1hr.

Adapted from The Meat Men


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