Curries originate in India and have been traveling across to different parts of the world for many thousand of years. Curries come from the South Indian word Kari meaning sauce. As a result of spice trades and immigrations, curries hit all four corners of the globe and create many different versions of curries.
Curries differ greatly in their taste and content, not only between countries but also within countries. For example, the curries of India are different than those of Malaysia and Indonesia. In India, the curry cuisine in the north is not the same as that in southern India. Malaysia being a multiracial nation, naturally, we have many types of curries! I must say that I am very lucky to be able to have tasted different types of curries since I was little.
Generally, curry is a spicy recipe but the way the types of spices and herbs are used differs considerably from country to country. Not all curries are hot.
In curry dishes, either yoghurt or coconut milk is used. In Malaysia, coconut milk is the most common feature in almost all curry dishes. As our curries have got more influence from Southern India than Northern India. Having said that, ayam masak merah is one of those curry dishes where you don’t have to use coconut milk. Instead, the sauce is mainly made up by tomato, chili paste, and fresh spices.
As a Malaysian-Chinese, curry is nothing uncommon in our daily meal. Ayam Masak Merah has many names when translated to English. Some have called it as ‘Red Cooked Chicken’, ‘Chicken in Red Chili Sauce’, ‘Chicken in Red Sauce’… I have named it as Malay-Style Red Chicken Curry. Ayam masak merah is a very popular and tasty curry dish amongst all Malaysians across all communities. Ayam masak merah is a typical malay dish that is usually served with tomato rice (nasi tomato) and nasi lemak (coconut scented rice).
I remember when I was little, there was a stall owned by a Malay couple served very good ayam masak merah accompanied with nasi lemak. You have to be there before 8:30am everyday else everything will be sold out!
Remember Ayam Masak Habang, an Indonesian dish prepared by Sefa? Ayam masak habang looks pretty similar to ayam masak merah. There are only a few differences in the ingredients used and a slight different in cooking method. I have not tried to cook ayam masak habang which I think I will soon to find out the difference between two, taste wise. I suspect, these two dishes are somehow kind of related.
Anyway, I want to tell you that there’s one very important principle that you have to remember in using spices when you cook Malay-style curry. Empat sekawan (in Malay) means four friends or four buddies. There are 4 important spices that are used in a lot of curry dishes; they are green cardamons, star anis, cloves, and cinnamon sticks. So, these are the usual suspects in making curries and they are call empat sekawan (four buddies/friends). It’s a great tip!
To all Malaysian readers, Happy Merdeka! Selamat Hari Merdeka! 国庆日快乐！
Recipe: Ayam Masak Merah (Malay-Style Red Chicken Curry)
Ingredients:
Chicken drumsticks/thighs, 8-10
Turmeric poweder, 2 tsp
Red onions (cut into rings), 2
Tomatoes, 3-4
Tomato Puree, 4 tbsp
Tomato Ketchup, 2 tbsp
Dark soya sauce, 1 -2 tbsp
Water, 400ml
Sugar, 0.5 tbsp
Salt, to taste
Vegetable oil, enough to pan-fry
To grind into paste:
Shallots, 10
Ginger, 3-4cm
Dry chilies, 5-6
Fresh red chilies, 3-4
Garlic, 4 cloves
Method:
1. Coat the chicken with turmeric powder and marinate for about 20-30 minutes.
2. In a wok or deep pan, fill with vegetable oil enough to pan fry the chicken. When the oil is hot enough, fry the chicken in batch until they turn slightly golden brown. Drain and set aside.
3. In a food processor, grind shallots, ginger, dry chilies, fresh chilies and garlic into paste.
4. In a pot, put about 3-4 tbsp of oil, put in the ground paste. On a low heat, cook until the oil surfaces the paste.
5. Then, put in onions and tomatoes. Cook until they are soft.
6. After that, put in tomato puree, tomato ketchup, dark soya sauce, sugar, salt. Adjust seasoning if needed. Mix well. Then, put in water. Bring to boil, then reduce the heat and cover for about 10 minutes.
7. Add in the chicken, mix well to coat the chicken with the sauce. Bring to a slight boil. Then, reduce the heat to low and put the lid on and cook for another 30-35 minutes or when until the sauce has reduced and thicken.
8. Served with coconut scented rice, nasi tomato (tomato rice), or steamed rice.
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August 30th, 2009 at 10:00 pm
I just stopped by your blog and thought I would say hello. I like your site design. Looking forward to reading more down the road.
August 31st, 2009 at 7:20 am
That is a great tip.. thanks for the lesson.
Your Red Chicken Curry looks amazing!
August 31st, 2009 at 10:04 am
I am glad to see you also add a bit of sugar to your curry. We like a sweeter curry. Soy sauce, however is new to me, but this curry of yours looks so yumme, that I will have to try it soon!!!
August 31st, 2009 at 11:55 am
Beautiful as usual, Lee Mei!!! It looks so good I wish I had it for my dinner just now (instead of what I actually ate). Boo hoo
August 31st, 2009 at 1:38 pm
This looks amazing! I've always made my ayam masak merah with ready made packs of paste (hehe), but this is something I'll definitely be trying. Thanks for the recipe.
August 31st, 2009 at 5:43 pm
Although, I LOVE curries, I hardly cook them because of my son. Your chicken curry looks so tasty! It goes well with a bowl of rice….no, I think 2 bowls will be better. Oh man, I am so hungry now……can you serve me first?
August 31st, 2009 at 6:28 pm
Can I come over for lunch? Your ayam masak merah look amazing. Beautiful pictures too Leemei.
August 31st, 2009 at 8:58 pm
No worries, Cheri!!
August 31st, 2009 at 9:01 pm
Nina,
This type of curry is not too spicy, slightly sweeter compare to other curries. I have to tone down a bit on the chili as my other half can't take spicy food! The dark soya sauce just to slightly darken the sauce.
August 31st, 2009 at 9:02 pm
Thanks!! You can make it the next time for dinner.
August 31st, 2009 at 9:08 pm
Thanks Su-yin. You definitely have to try this! It's pretty simple.
August 31st, 2009 at 9:09 pm
Yes – I agree on 2 bowls of rice!! I had 2 bowls of rice with lots of sauce.. yum… of course I can serve you first, LK!
August 31st, 2009 at 9:09 pm
Gert,
C'mon over for lunch!! I really wish you are not miles away! Else we can do frequent lunch/dinner..
September 1st, 2009 at 7:46 am
absolutely gorgeous shot. I'm in awe of your photography as always =)
September 1st, 2009 at 2:39 pm
This looks comforting and so delicious! I have the "four friends" on hand all the time but have never used them to make a curry. That needs to change soon! Yum!
September 3rd, 2009 at 2:02 am
this is a rocking curry I make a lot of curries and what a wonderful blog you have Rebecca
September 3rd, 2009 at 2:12 pm
This is one of my favourites, love the tomato base. Saying that, I've never cooked this from scratch, I always use prepacked paste..hehe..lazy me. Bookmarking this recipe!
September 3rd, 2009 at 2:52 pm
Hey my favourite dish, Thanks for the recipe
September 3rd, 2009 at 5:11 pm
My other half and I love spicy food, but we both seem to have restless sleep after eating things that are too spicy so this not so spicy curry sounds very appealing. The color is gorgeous.
September 5th, 2009 at 5:21 am
Spicy, tasty…your post just makes hungry !
September 5th, 2009 at 5:48 pm
[...] Malay-Style Red Chicken Curry at My Cooking [...]
September 5th, 2009 at 11:06 pm
I love both types of curries – Indian and Malaysian!
Hahaha…Chinese cooking have 3 buddies – onions, ginger and garlic. I heard it from a chef before ;p
September 7th, 2009 at 2:01 pm
Ayam masak merah is one of my favorite Malay dishes. Yours look amazing..the color is so vibrant!
September 11th, 2009 at 8:10 am
Thank you!
September 11th, 2009 at 8:11 am
Phoo-D,
Thanks for dropping by! Four friends are definitely of good use when comes to making curries.
September 11th, 2009 at 8:11 am
Thank you Rebecca!
September 11th, 2009 at 8:12 am
Try to do it from scratch.. it's pretty simple.
September 11th, 2009 at 8:12 am
No worries.
September 11th, 2009 at 8:13 am
Thank you. You should try making this. This is not spicy at all. I hope you will like it!
September 11th, 2009 at 8:14 am
ehhehe.. now I am craving for it..
September 11th, 2009 at 8:15 am
Tigerfish,
Yes, that's true.. I love the chinese cooking 3 buddies.. !!
October 13th, 2009 at 3:49 pm
not only does this look gorgeous but im for sure it taste delicious!!!!
October 13th, 2009 at 3:53 pm
Shanerra i must agree with what you said this looks very delicious (:
October 13th, 2009 at 8:10 pm
Thanks!
October 16th, 2009 at 4:26 pm
yes, it looks nice and tasty, i will try them, thanks for the recipe
October 16th, 2009 at 7:50 pm
Let me know if you like once you try
October 19th, 2009 at 9:30 pm
One of for favourite!!! thanks for sharing. Since this is about Malaysian curry check out my last dish
http://3hungrytummies.blogspot.com/2009/10/malays...
October 20th, 2009 at 6:15 pm
Hi,
I love the dish that you made too..
October 24th, 2009 at 6:43 am
Your detailed step-through and picturesque photos made this dish not intimidating at all! I absolutely in love with your artful photos! I cooked Ayam Masak Merah few days ago, and hubby and I gobbled it up!
October 24th, 2009 at 8:47 pm
Thanks for your comment!
I love Ayam Masak Merah and can have 2 helpings of rice 
December 13th, 2009 at 1:09 pm
I just found your blog and this recipe and I instantly decided to try, going to the kitchen right now. Thank you for the wonderful photos.
December 15th, 2009 at 8:01 pm
Hi Len,
Thanks for dropping by. Glad that you found my blog! Let me know how it turns out
December 16th, 2009 at 3:49 pm
It turned out great, really loved the soft, textured, refined sauce. Also loved the coconut rice. The photos did not turned out too great but you should check the quince jelly which was really nice.
December 18th, 2009 at 11:09 pm
Glad that you like it! I also like the soft texture of the chicken that almost can melt in the mouth.
January 4th, 2010 at 5:16 pm
[...] intr-o armonie. Desi nu e chiar o mancare indiana reteta asta corespunde descrierii de mai sus. E inspirata de pe un blog plin cu bunatati. Ayam masak [...]
February 8th, 2010 at 9:28 pm
I like the pictures and design. I am searching for ayam masak merah recipe to cook for the members of my department. They requested a malaysian dish and I thought ayam masak merah and nasi minyak will be a great combination instead of curry. Will use your recipe for tomorrow and i am certain it will turn out great.. Thanks for the step by step guide….
February 9th, 2010 at 10:03 pm
Emilia,
Thanks for dropping by! Great that you found my blog and love it! Ayam masak merah is a great classic and will definitely go well with nasi minyak. Let me know the outcome!