Malaysian Red-Cooked Chicken
Yasmin Othman is my patient teacher in the arts of Malaysian cooking, and I am grateful to her. This, properly called ayam masak merah, gets its red colour as much from the fiery chilli paste at its base as from the tomatoes. In fact, when I posted a picture of my first attempt online, I was strictly enjoined by a chorus of Malaysians to add more chillies. They could tell my error just by the colour. Yes, it is hot, but not frighteningly so, yet what is more unfamiliar is the desirably dry texture of the curry. Dry, in the context of curries, and more particularly here, simply means that the chicken mustn’t swim in a sauce, but be thickly coated by it. I require nothing more alongside it than plain rice.
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