Ayam Masak Merah (Spicy Tomato Chicken)

Ayam Masak Merah (Spicy Tomato Chicken)

Main Course

  • 2

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • Marinade:
  • 10 dried long red chillies, deseeded and soaked in 2 cups hot water 10-15 mins
  • 1 red onion, chopped
  • 4 cloves garlic, chopped
  • 30g ginger, chopped
  • 2 lemongrass stalks, sliced
  • 1 tablespoon five spice powder
  • ½ teaspoon ground cardamom
  • null
  • 4 chicken thighs, bone in, skin on
  • 3 tablespoons neutral oil (e.g. rice bran, vegetable, grapeseed)
  • 3 tbsp tomato paste
  • 2 teaspoons sugar
  • 1 cup water
  • 1 can (400 ml/13 oz.) coconut milk
  • salt to taste
  • null
  • Coriander, for garnish
  • Steamed rice, for serving



If you're looking for a flavour hit, this ingenious recipe from Sarah Tiong is packed with colour and aroma and is one-pot cooking at its best. Starting on the stove and finished in the oven with our Ingenio Titanium Fusion removable handle cookware.

1. In a small food processor or blender, blend the soaked chillies (reserve the water), onion, garlic, ginger, lemongrass, five spice powder and cardamom. Add 2-3 tablespoons of the chilli soaking water at a time to help blend the ingredients until a relatively smooth paste.

2. Combine the chicken thighs and the marinade and mix well. Leave to marinate for 15-20 mins, or overnight in the fridge.

3. Preheat the oven to 180C. Add the oil to the large Tefal Ingenio Titanium Fusion Induction frying pan on medium heat on the stovetop. Brush off any excess marinade from the chicken, then place the chicken skin side down in the pan for 6-7 minutes. Flip the chicken, add tomato paste, sugar, water and ⅔ of the coconut milk. Stir well. Then using the Ingenio handle, transfer the pan to the oven. Allow to cook for 25 minutes.

4. Serve the chicken in the Tefal Ingenio Titanium Fusion Induction frying pan, drizzle the remaining coconut milk over the top and garnish with fresh coriander. Serve with steamed rice.

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