Ayam Masak Merah

Preparation Time: 20 min

Cooking Time: 20 – 25 min

Serves 12


For Chicken

Whole chicken, with skin and fat removed, 1.2kg

For Marinade

Turmeric powder, 5g Dash of white pepper Dash of salt

For Sauce

Part A
Lemon grass, 15g
Blue ginger, 15g
Garlic, 50g
Ginger, 50g
Onion, 50g
Dried chilli, 10g
Tomato, 100g
Water, 150ml

Part B 

Tomato paste, 70g
Coriander powder, 5g
Fennel seed powder, 5g
Chilli powder, 5g
Cumin powder, 5g
Sugar, to taste
Salt, to taste
Canola oil, 6 tbsp


Cut chicken into 12 pieces. Place chicken in a bowl and marinate with turmeric powder, white pepper and salt (quantity listed under For Marinade) for 10 minutes.

Pan-roast the chicken in a non-stick pan with canola oil using slow heat, until chicken is three-quarters cooked. Put aside.

Blend Part A ingredients in a food processor until it becomes a smooth paste.

Heat up a pot. Add approximately a tablespoon of canola oil and add ingredients for Part A. Cook till the aroma of the ingredients emerge.

Add in Part B ingredients and cook using slow heat for 10-15 minutes, till the gravy thickens.

Add in chicken and stir. Make sure the chicken is fully covered with gravy. Once the chicken is fully cooked, it is ready to be served.

Approximate Nutritional Analysis (Per serving)

Energy: 210 cal
Protein: 25g
Carbohydrates: 9g
Total fat: 9g
Saturated fat: 1g
Cholesterol: 60mg
Dietary Fibre: 2g
Sodium: 80mg