Entree: Cocos (Keeling) Islands – Ayam Masak Merah (Red-cooked chicken in a sweet-spicy tomato and chili sauce commonly served in Malay cuisine)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- Salt and white pepper for seasoning
- 1/2 cup (60 g) all-purpose flour or cornstarch for dusting (60 g)
- 3 cups (720 ml) vegetable oil for frying (720 ml)
- 6 shallots, peeled and roughly chopped (approx. 6 oz / 170 g)
- 4 garlic cloves, peeled (approx. 1.5 oz / 45 g)
- 2 inches (5 cm) fresh ginger, peeled (about 1 oz / 30 g)
- 6–8 dried red chilies, soaked and seeded (or 3 tbsp (45 g) chili paste) (45 g)
- 1/2 tsp (1 g) ground turmeric (1 g)
- 2 tbsp (30 ml) tamarind juice or 1 tbsp (15 ml) tamarind paste mixed with 3 tbsp (45 ml) water (15–45 ml)
- 1 can 8 oz (225 g) tomato paste (225 g)
- 1 cup (240 ml) canned chopped tomatoes or tomato purée (240 ml)
- 3 tbsp (45 ml) vegetable oil (for sauce) (45 ml)
- 2 tbsp (30 g) sugar or palm sugar (30 g)
- 1 tsp (5 ml) fish sauce or 1 tsp (5 g) salt (5 ml / 5 g)
- 2 cinnamon sticks (about 2 g)
- 3 whole cloves (about 1 g)
- 2 cardamom pods (optional)
- 2 tbsp (30 ml) evaporated milk or light coconut milk (optional) (30 ml)
- 2 green onions, sliced for garnish (about 1 oz / 30 g)
- 2 tbsp (8 g) toasted shredded coconut (kerisik) or chopped cilantro for garnish (8 g)
- Lime wedges for serving

Instructions

1. Season chicken pieces with salt and white pepper. Lightly dust with flour or cornstarch. Heat oil in a deep skillet or wok to 350°F (175°C) and fry chicken in batches until golden and cooked through, about 8–10 minutes per batch. Drain on a wire rack or paper towels.
2. In a blender, combine shallots, garlic, ginger, and soaked chilies (or chili paste) and blend to a smooth paste, adding a little water if needed.
3. In a clean skillet, heat 3 tbsp (45 ml) oil over medium heat. Add the spice paste and sauté until fragrant and the oil separates, about 6–8 minutes.
4. Stir in turmeric, cinnamon sticks, cloves, and cardamom; cook briefly to toast the spices.
5. Add tomato paste and chopped tomatoes or purée, stirring to combine. Simmer 5–7 minutes, then add tamarind juice, sugar, and fish sauce. Adjust sweetness and acidity to taste.
6. Return the fried chicken pieces to the sauce, spooning sauce over each piece. Simmer gently 8–10 minutes so the chicken absorbs the flavors and the sauce thickens.
7. Stir in evaporated milk or a splash of coconut milk if using for a slightly richer finish. Remove whole spices if desired.
8. Garnish with sliced green onions and toasted shredded coconut or cilantro. Serve hot with steamed rice or coconut rice and lime wedges.