It's the glorious Raya season! If you're a fan of homely Hari Raya heritage dishes, then this highly acclaimed spicy chicken dish will definitely get your taste buds dancing. In this article, you'll learn how to make the tasty Ayam Masak Merah - from scratch!
Wash the cut chicken parts before placing in a large shallow dish.
Sprinkle the chicken parts with the turmeric powder and salt, rubbing in thoroughly.
Heat oil in a deep frying pan on medium high temperature for about 5 minutes until the oil comes to a light bubble.
Fry the turmeric-coated chicken for about 10-15 minutes until half cooked and set aside.
Cut the dried chilli into thin slices, removing the seeds.
Soak the cut dried chilli slices in warm water for 10 minutes, then set aside.
Add onions, garlic, shallots, ginger, lemongrass and the soaked chilli slices to a food processor.
Blend to achieve a smooth and consistent texture while gradually adding the boiled water.
In a medium-sized wok, add the oil from frying the chicken and heat.
Pour the blended ingredients into the hot oil and stir constantly to prevent them sticking to the wok.
After about 15 minutes, add the tamarind slices, curry powder and some water.
Continue to stir, adding a little more water if the sauce appears to dry out. A good indication of the sauce coming together well is when oil forms a layer on top.
After about 30 minutes, add tomato sauce, salt and the rest of the sugar.
Stir well and add more water until the sauce reaches your desired consistency.
Add the fried chicken and simmer for 10-15 more minutes until chicken is cooked through. Once you see the sauce coming to a glistening shine, your prized Ayam Masak Merah dish is ready to be served.
Top off your dish with boiled green peas for garnish.