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Malaysian ayam masak merah, chicken breast chunks in a glossy red sambal tomato sauce, garnished with fried shallots and red chili in a rustic bowl

Ayam Masak Merah (Malaysian Sambal Chicken)

Lean chicken breast simmered in a spicy Malaysian tomato sambal, sweet, sour, and a little smoky. About 40g of protein per serving and ready in around 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Calories: 365
Ingredients Method

Ingredients
  

  • 350 g skinless chicken breast about 12 oz, cut into 1.5 inch chunks
  • 0.5 tsp ground turmeric for the chicken
  • 0.5 tsp salt for the chicken
  • 1 tbsp neutral oil such as canola
  • 1 yellow onion half sliced thin, half cut into petals
  • 3 cloves garlic minced
  • 2 cm fresh ginger minced
  • 1 stalk lemongrass bruised, white part only
  • 2 tbsp chili paste from soaked dried chilies, or sambal oelek
  • 3 tbsp tomato puree or 1 ripe tomato, grated
  • 1 tbsp tomato ketchup
  • 1 tsp sugar or to taste
  • 0.5 cup water
  • 0.25 cup frozen peas optional
  • 1 tbsp fried shallots to garnish
  • 2 tbsp cilantro chopped, to garnish

Method
 

  1. Toss the chicken chunks with the turmeric and salt. Let them sit while you prep everything else, about 10 minutes. The turmeric seasons the meat and gives it a little color before it ever hits the sauce.
  2. Heat the oil in a wide skillet or wok over medium-high. Sear the chicken in a single layer, undisturbed, for about 2 minutes per side until lightly browned. It does not need to cook through here. Lift it out and set aside.
  3. Lower the heat to medium. In the same pan add the sliced onion, garlic, ginger, and bruised lemongrass. Cook 3 to 4 minutes until soft and fragrant.
  4. Add the chili paste and fry it for 2 full minutes, stirring, until the oil turns red and the raw smell is gone. This step is what makes the sauce taste cooked instead of sharp, so do not rush it.
  5. Stir in the tomato puree, ketchup, sugar, and water. Simmer 3 minutes until it thickens into a glossy sauce. Taste and adjust salt and sugar.
  6. Return the chicken along with the onion petals and peas. Simmer 5 to 6 minutes, spooning sauce over the chicken, until the chicken is just cooked through and the sauce clings. Top with fried shallots and cilantro and serve.