Spicy Coconut Chicken (Ayam Masak Merah)

Spicy Coconut Chicken, or Ayam Masak Merah, is a mouthwatering Malaysian dish that features tender chicken simmered in a rich coconut sauce. The dish achieves a harmonious blend of bold spices with the soothing sweetness of coconut milk. Marinated chicken thighs are infused with flavors as they cook in a spicy tomato-based sauce, creating a delightful meal. The recipe offers a tantalizing taste of Malaysia that is suitable for a cozy dinner at home, bringing a touch of exotic flair to the table.

Ingredients

• 1 lb chicken thighs, boneless and skinless
• 1 cup coconut milk
• 1 cup tomato puree
• 1 Tbsp chili powder
• 1 tsp turmeric powder
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 Tbsp vegetable oil
• salt and pepper

Instructions

1. Marinate chicken thighs with chili powder, turmeric, salt, and pepper for at least 30 minutes.
2. In a pan, heat 1 tablespoon of vegetable oil over medium heat and sauté garlic and ginger until fragrant, about 2 to 3 minutes.
3. Add marinated chicken to the pan and cook until browned on all sides, about 5 minutes.
4. Pour in coconut milk and tomato puree. Stir to combine and bring to a simmer.
5. Reduce heat to low and cover the pan. Simmer for 20 minutes until the chicken is cooked through and the sauce has thickened.
6. Taste and adjust seasoning with additional salt and pepper, if needed.
7. Serve the Spicy Coconut Chicken with steamed rice.

Keywords: Dinner, Ayam, Spicy, Garlic, Ginger, MainCourse, Malaysian

Spice Rack: Chili Powder, Turmeric Powder

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