Skinnymixer’s Malaysian Spicy Tomato Chicken (Ayam Masak Merah) features in the Chef Specials of the cookbook SkinnyAsia 2.
The Malaysian Spicy Tomato Chicken (Ayam Masak Merah) is a cookbook exclusive recipe…
What ingredients you will need
- bone-in chicken thigh, skinless
- Chicken Stock Concentrate
- brown sugar
- olive oil
- soy sauce, tamari or coconut aminos
- tomato paste
- fresh ginger
- garlic
- lemongrass
- shallot or red onion
- cardamom pods
- cinnamon
- dried red chilli
- star anise
- whole cloves
This page exists to help people find what cookbook the Malaysian Spicy Tomato Chicken (Ayam Masak Merah) is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.
What is Ayam Masak Merah?
Ayam Masak Merah is a Malaysian chicken dish cooked in a rich red sauce made with chilli, tomato and aromatic spices.
Its name translates roughly to ‘chicken cooked red’, referring to the vibrant colour of the sauce.
Garlic, shallot, ginger, lemongrass and dried red chillies form the flavour base, while cinnamon, cardamom, cloves and star anise add warmth and fragrance. Tomato paste gives the sauce richness and its distinctive red colour.
The result is savoury, aromatic, slightly sweet and full of flavour.
A treasured family recipe
This particular Ayam Masak Merah is extra special because it comes from Allen’s mother.
Allen has shared 2 incredible recipes with us, including the Ultimate Chilli Crisp you’ll also find in SkinnyAsia 2. When we were given the opportunity to share his mum’s Ayam Masak Merah, we converted the family recipe for the Thermo cooker while keeping those beautiful original flavours at the heart of the dish.
It’s exactly the kind of recipe we love being able to share with the Skinnymixers community.
Is Ayam Masak Merah spicy?
Despite being called Malaysian Spicy Tomato Chicken, the chilli level can be adjusted to suit your taste.
The recipe uses 5 large dried red chillies, which are deseeded and soaked in boiling water before being blended into the aromatic base.
Removing the seeds helps control the heat while still giving the sauce chilli flavour and its rich colour.
The final heat level will also depend on the variety of dried chillies you use, so choose accordingly if you’re cooking for people who prefer milder food.
Why do you soak dried chillies?
Soaking the dried chillies in boiling water for 15 minutes softens them before blending.
This helps them break down more easily with the garlic, shallot, ginger and lemongrass to create the base of the sauce.
Remember to deseed the chillies before soaking if you want to keep the heat more manageable.
Why use bone-in chicken?
We recommend skinless bone-in chicken thighs or chicken lovely legs for the standard recipe.
The chicken gently cooks in the sauce for an extended period, making bone-in cuts particularly well suited to the cooking method.
If you’d prefer to use chicken breast, follow our Super Skinny variation, where thinly sliced breast is added towards the end of cooking rather than simmering for the full cooking time.
What can I serve with Ayam Masak Merah?
Keep it simple and serve your Malaysian Spicy Tomato Chicken with steamed rice to soak up all that rich tomato and chilli sauce.
You can also serve it with cauliflower rice for a lighter or lower-carb option.
And if you’re putting together a larger Malaysian-inspired feast, pair it with some of the Malaysian dishes and sides throughout SkinnyAsia 2.
Can I make Ayam Masak Merah in the slow cooker?
Yes!
Prepare the recipe through to step 5, then transfer everything to your slow cooker.
Cook on LOW for 4–6 hours, or until the chicken is tender and cooked through.
This is also a handy option if you’re doubling the recipe, as the Thermo cooker method isn’t suitable for a double batch.
Dietary variations
Malaysian Spicy Tomato Chicken can be adapted to suit a range of dietary requirements.
Low Carb: Use a compliant sugar or sweetener.
Super Skinny: Halve the oil. Use thinly sliced chicken breast and add it during the final 10 minutes of cooking so it doesn’t overcook.
Vegetarian: Replace the chicken with pan-fried extra-firm tofu and oyster mushrooms and use vegetable stock concentrate. For the best texture, press and pan-fry the tofu until golden first, then add the tofu and mushrooms for the final 15 minutes of cooking.
Low FODMAP: Omit the garlic and replace the shallot with the green part of spring onion. Use garlic-infused olive oil and a compliant stock concentrate.
Halved/Doubled: To halve the Thermo cooker recipe, leave the water quantity the same and reduce the long cooking time to approximately 30 minutes, or until the chicken is cooked through. To double, use the conventional or slow cooker method.
From the Testing Team
- Angie G. – Made tonight for tomorrow nights dinner. Perfectly cooked within recipe times. Used bone in chicken thighs. This looks, smells and tastes amazing !! Had a taste test of the sauce only
It’s rich in flavour, mildly spicy and soo delicious 
Looking forward to dinner 
- Stephen W. – Wow! We both found this to be a great meal that gives us four serves. Perhaps a little bit hotter than we would have preferred, but the recipe went like clockwork. Again, we were able to share in the preparation as the Lovely Lady prepared the steamed rice, pappadams, bean sprouts, tomato and cucumber as a side to it. I used bone-in chicken thighs.
- Tanya H. – Oooh this was really good!! Loved it!!
- Tara L. – This dish was absolutely delicious and the aroma as it was cooking, well lets just say I am sure I have impressed my new neighbourhood
. Cooked exactly as per recipe in the thermomix. Bone in chicken thigh – cooked to perfection at 45 minutes. Perfect amount of sauce. 10/10. - Sarah M. – Absolutely delicious!!!! SUPER spicy!
will reduce next time but holy wow, that was still so yum. I used the Madame Wong chillies from Coles which are super hot. - Kerry F. – Enjoyed this dish. All I had was the small dried chilli’s from Coles so went with 4 cause I know they’re hot
was just enough heat not to overpower the dish.
Some other Malaysian Thermomix recipes you might love:
- ALToA: Curry Mee Laksa
- SKINNYASIA: Char Kway Teow
- THMIV: Quick Chicken & Sweet Potato Curry
- SkinnyAsia2: Nyonya Chicken Curry
Want to know more about SkinnyAsia 2 cookbook?
SkinnyAsia 2 is a collection of Thermomix & Conventional cooking recipes. All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.
Ingredients
- 800 g bone-in chicken thigh - skinless
- Chicken Stock Concentrate
- brown sugar
- olive oil
- soy sauce
- tomato paste
- fresh ginger
- garlic
- lemongrass
- shallot or red onion
- cardamom pods
- cinnamon
- dried red chilli
- star anise
- whole cloves
Instructions
- This recipe is exclusive to the SkinnyAsia 2 cookbook.
FAQs
Can I make Ayam Masak Merah ahead of time?
Yes. This is a great curry-style dish to prepare ahead, as the aromatic sauce works well when reheated.
Cool leftovers promptly and store them covered in the refrigerator. Reheat until the chicken and sauce are piping hot throughout.
What can I use instead of dried red chillies?
The dried red chillies contribute both flavour and colour to Ayam Masak Merah, so we wouldn’t recommend leaving them out entirely.
If you’re worried about heat, choose a milder variety of dried red chilli and remove the seeds before soaking. You can also adjust the quantity to suit your family’s preferred spice level.
Malaysian Spicy Tomato Chicken in SkinnyAsia 2
The full Malaysian Spicy Tomato Chicken (Ayam Masak Merah) recipe can be found in SkinnyAsia 2, with Thermo cooker, conventional and slow cooker options.
We’re especially proud to include this one. It’s a treasured recipe from Allen’s mum, adapted for the Skinnymixers community while celebrating the flavours of the original Malaysian dish.