Thursday, October 21, 2010

Ayam Masak Merah (Chicken In Red Sauce)

A vibrant-reddish dish with big bold flavours, ayam masak merah is made with red chillies and tomato, and scented with pandan/screwpine leaves. To make, first fry the chicken mixed with turmeric powder and salt, then tip into the sambal/gravy and stir. A superb dish as an accompaniment for rice, goes well with roti and tosai too-too-too (Nyonya Fish Sambal, Petai Dried Prawns Sambal & Salted Fish Pickle).

For the chicken
1/2 kg of chicken (cut into bite pieces)
1 tsp turmeric powder
Salt for taste
Oil as needed

For the sauce/gravy 
1 - 2 tbsp blended dried red chillies
1 onion (chopped/diced)
1 big onion (sliced into rings; for garnishing) 
1 small can of tomato puree (220g)
3-4 pandan (screwpine) leaves - cut into pieces
Salt for taste

For the chicken
Mix all ingredients.
Deep fry chicken.
Remove and keep aside. 
For the gravy/sauce
Leave enough oil in the same wok and fry onion with chilli paste till aromatic and oil splits.
Add pandan leaves and tomato puree.
Cook for another 2-3 mins.
Put in fried chicken, onion rings and salt.
Mix and stir well before removing from heat.
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  1. Mouth watering, I do something like this with out tomato.

  2. Awesome colour... taste too would be...

  3. Nonstop drooling dear...looks finger licking good


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