Entree: Brunei – Central Culinary Region – Ayam Masak Merah (Spicy tomato-based braised chicken in a sweet-savory Malay-style red sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 10 min

Total 1 hr

Ingredients

- 8 bone-in chicken thighs, approx. 2 lb (900 g) total
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground turmeric
- 2 tbsp (30 ml) vegetable oil
- 4 shallots, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, minced
- 2 stalks lemongrass, white parts bruised
- 6 dried red chilies, soaked in hot water 15 minutes then blended into a coarse paste
- 1 1/2 cups (360 ml) tomato puree
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) coconut milk
- 2 tbsp (30 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind paste or 1 tbsp (15 ml) lime juice
- 1/2 tsp (2 g) ground white pepper
- 2 tbsp (30 ml) water (as needed)
- 2 tbsp (8 g) chopped cilantro or 2 tbsp (16 g) fried shallots for garnish

Instructions

1. Pat chicken dry and rub with salt and turmeric; set aside 10 minutes.
2. Heat oil in a large skillet or wok over medium-high heat. Brown chicken on all sides, about 4 minutes per side; remove and set aside.
3. In the same pan, add shallots, garlic, and ginger; sauté until softened and fragrant, about 3–4 minutes.
4. Add bruised lemongrass and blended dried chili paste; cook 2–3 minutes to release aromas, stirring so it doesn't burn.
5. Stir in tomato puree and tomato paste; return chicken to the pan and mix to coat. Add coconut milk, palm sugar, tamarind paste or lime juice, and white pepper.
6. Bring to a gentle simmer, cover partially, and cook 25–30 minutes until chicken is cooked through and sauce has thickened; add 1–2 tbsp (15–30 ml) water if sauce reduces too much.
7. Taste and adjust seasoning with salt, sugar, or lime juice as needed. Remove lemongrass before serving.
8. Garnish with chopped cilantro or fried shallots and serve hot with steamed rice.