Ingredients with Measurements:
- 1 whole chicken, cleaned and cut into pieces
- 10 shallots, peeled and sliced
- 10 garlic cloves, peeled and sliced
- 5 red chilies, sliced
- 5 bird's eye chilies, sliced
- 2 lemongrass stalks, bruised
- 5 kaffir lime leaves
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon salt
- 1 tablespoon sugar
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 tablespoon vegetable oil
- 1 cup water
Special Equipment Needed:
- Mortar and pestle
- Blender
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a mortar and pestle, grind shallots, garlic, red chilies, bird's eye chilies, lemongrass, and kaffir lime leaves into a paste.
2. In a blender, blend turmeric powder, coriander powder, cumin powder, salt, sugar, and coconut milk until smooth.
3. In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the paste and curry powder, and sauté until fragrant, about 2-3 minutes.
4. Add the chicken pieces and stir to coat with the paste. Add the blended coconut milk mixture, tamarind paste, palm sugar, fish sauce, and water. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to low and simmer for 1-2 hours, or until the chicken is tender and the sauce has thickened.
6. Serve hot with steamed rice and the coconut-curry sauce on the side.
Time:
Preparation time: 30 minutes
Cooking time: 1-2 hours
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Carbohydrates: 20g
Protein: 35g
Sodium: 1500mg
Sugar: 10g
Substitutions for ingredients:
- Chicken can be substituted with duck or quail.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar or honey.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as carrots, potatoes, or green beans to the dish.
- Use different types of curry powder for a different flavor profile.
- Add more or less chilies depending on your desired level of spiciness.
Tips and Tricks:
- Use a Dutch oven or heavy-bottomed pot to ensure even cooking.
- Marinate the chicken in the paste overnight for a more intense flavor.
- If the sauce is too thick, add more water or coconut milk to thin it out.
Storage Instructions:
Store leftover Ayam Betutu in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Ayam Betutu in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Ayam Betutu on a platter with the coconut-curry sauce on the side. Garnish with fresh herbs such as cilantro or basil.
Garnishes:
Fresh herbs such as cilantro or basil.
Pairings:
Steamed rice, cucumber salad, or pickled vegetables.
Suggested Side Dishes:
Steamed rice, cucumber salad, or pickled vegetables.
Troubleshooting Advice:
- If the sauce is too thin, simmer it for longer until it thickens.
- If the chicken is not cooked through, simmer it for longer until it is tender.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Wash your hands and all utensils thoroughly before and after handling raw chicken.
Food History:
Ayam Betutu is a traditional Balinese dish that is typically served during special occasions such as weddings or religious ceremonies.
Flavor Profiles:
Spicy, savory, and slightly sweet.
Serving Suggestions:
Serve the Ayam Betutu with steamed rice and the coconut-curry sauce on the side.
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Region: Indonesian