Ayam Masak Merah (Chicken Tomato Casserole)

Beef Rendang

"Ayam masak merah" means "cooked red chicken" and is a traditional Malay dish with great depth. We've made a similar version with our red curry paste ~ the sweetness of the onions and fresh tomatoes balance out the spice, creating a rich, low-spiced dish that even the children will enjoy. Suitable for freezing.


(Serves 4)

1kg chicken parts, skin and bone on

1 tblsp Mekhala Organic Red Curry Paste

2 medium or 1 large onion, cut in wedges

2 medium tomatoes, cut in wedges

1 tblsp Mekhala Organic Red Curry Paste

3 tblsp oil

2 tspn tomato paste

1.5 cups water


1. Marinade chicken pieces in 1tbsp Mekhala Organic Red Curry Paste for 30 min

2. Heat oil in a heavy based casserole, and brown chicken pieces, then remove chicken from pan, leaving oil and juices.

3. Fry onion, tomato paste and 1 tblsp Mekhala Organic Red Curry Paste in oil and juice, adding some water if too dry. After 1 min, add tomatoes, mix remaining water and add chicken back to pan.

4. Stir, bring to a boil, then simmer over low-medium heat for 30-40 min until chicken is cooked.


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