Entree: Christmas Island – Ayam Masak Merah (Spicy-sweet tomato braised chicken cooked in aromatic Malay spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 6 shallots, thinly sliced (90 g)
- 4 cloves garlic, sliced (12 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 stalks lemongrass, white part crushed (approx. 60 g)
- 6 dried red chilies, soaked and blended (or 3 tbsp (45 g) dried chili paste)
- 3 fresh red chilies, sliced (20 g)
- 3 tbsp (45 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or low-sodium chicken stock
- 1 tbsp (15 ml) tamarind paste
- 2 tbsp (30 g) palm sugar or packed brown sugar
- 1 tbsp (15 ml) fish sauce
- 1 tsp (5 g) salt, adjust to taste
- 1 tsp (2 g) ground white pepper
- 1 cinnamon stick
- 3 whole cloves
- 2 star anise
- 3 kaffir lime leaves, torn
- 2 tbsp (12 g) fried shallots for garnish
- Fresh cilantro sprigs and lime wedges for serving

Instructions

1. Prepare the chicken pieces and pat dry. Season lightly with a pinch of salt and pepper.
2. Heat oil in a large heavy skillet or wok over medium heat. Fry the sliced shallots until golden and softened, about 4 minutes; remove half for garnish and leave the rest in the pan.
3. Add the garlic, ginger, lemongrass, and rehydrated/blended dried chilies to the pan; sauté until fragrant, about 2 minutes.
4. Stir in tomato paste and cook 1–2 minutes to deepen the tomato flavor. Add crushed tomatoes and stir to combine.
5. Add coconut milk, water or stock, tamarind paste, palm sugar, fish sauce, cinnamon stick, cloves, star anise, kaffir lime leaves, and remaining salt and pepper. Bring to a gentle simmer.
6. Add the chicken pieces to the sauce, skin-side down if applicable, spooning sauce over them to coat. Reduce heat to low, cover, and simmer gently for 30–35 minutes, turning pieces once, until chicken is cooked through and sauce thickens.
7. If the sauce is too thin, uncover and simmer 5–10 minutes to reduce; if too thick, add a splash of water. Taste and adjust salt, sugar, or tamarind for balance.
8. Transfer to a serving platter, sprinkle with reserved fried shallots, cilantro, and lime wedges. Serve hot with steamed rice.