Entree: Singapore – Malay Singapore – Ayam Masak Merah (Chicken braised in a sweet-spicy red tomato and chili sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tsp (5 g) salt for seasoning the chicken
- 1/2 tsp (1 g) ground black pepper
- 1/2 cup (120 ml) vegetable oil for frying and sautéing
- 1 large onion, roughly chopped, about 8 oz (225 g)
- 4 cloves garlic
- 1-inch (2.5 cm) piece ginger, peeled
- 6 dried red chilies, seeded and soaked in hot water (or 3 fresh red chilies if preferred)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) canned crushed tomatoes
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 g) palm sugar or brown sugar
- 1/2 cup (120 ml) coconut milk
- 2 kaffir lime leaves (optional)
- 1 tbsp (15 ml) lime juice, or to taste
- 1/4 cup (15 g) fresh cilantro or daun sup for garnish, chopped
- Fried shallots for garnish (no measurement)

Instructions

1. Pat the chicken thighs dry and season with 1 tsp (5 g) salt and 1/2 tsp (1 g) black pepper. Heat 1/4 cup (60 ml) vegetable oil in a large skillet over medium-high heat and fry the chicken, skin-side down first, until golden on both sides but not fully cooked through, about 6–8 minutes per side. Remove and drain on paper towels.
2. In a blender, combine the chopped onion, garlic, ginger, soaked dried chilies (or fresh chilies), and 2 tbsp (30 ml) water; blend to a smooth paste.
3. In the same skillet, add the remaining 1/4 cup (60 ml) vegetable oil and heat over medium heat. Add the blended spice paste and sauté for 4–6 minutes until fragrant and the oil begins to separate.
4. Stir in 2 tbsp (30 g) tomato paste and cook 1 minute, then add 1 cup (240 g) crushed tomatoes. Simmer for 5 minutes to meld flavors.
5. Add the fried chicken pieces back into the pan, nestling them into the sauce. Stir in 1 tbsp (15 ml) fish sauce, 1 tbsp (15 g) palm sugar, and 1/2 cup (120 ml) coconut milk. Add kaffir lime leaves if using.
6. Reduce heat to low, cover partially, and simmer gently for 15–20 minutes until the chicken is cooked through and the sauce has thickened, spooning sauce over the chicken occasionally.
7. Remove the kaffir lime leaves, stir in 1 tbsp (15 ml) lime juice to brighten the sauce, and adjust seasoning with extra salt or sugar as needed.
8. Serve hot, garnished with chopped cilantro and fried shallots, alongside steamed rice.