Ingredients with Measurements:
- 1 whole chicken, cleaned and cut into 8 pieces
- 2 tbsp vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp tamarind paste
- 1 tbsp brown sugar
- 2 kaffir lime leaves
- 1 lemongrass stalk, bruised
- 1 red chili, sliced
- 1 green chili, sliced
- 1 tbsp chopped cilantro
Special equipment needed:
- Dutch oven or large pot with lid
1. Heat the vegetable oil in a Dutch oven or large pot over medium heat.
2. Add the chopped onion and minced garlic, and sauté until fragrant.
3. Add the curry powder, turmeric powder, ground coriander, ground cumin, and salt. Stir to combine.
4. Add the chicken pieces and stir to coat with the spice mixture.
5. Pour in the coconut milk and chicken broth. Add the tamarind paste, brown sugar, kaffir lime leaves, and lemongrass stalk.
6. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
7. Simmer for 45-60 minutes, or until the chicken is cooked through and tender.
8. Remove the kaffir lime leaves and lemongrass stalk.
9. Garnish with sliced red chili, green chili, and chopped cilantro.
Preparation time: 20 minutes
Cooking time: 45-60 minutes
Medium heat for sautéing, low heat for simmering
Calories per serving: 400
Substitutions for ingredients:
- Chicken can be substituted with beef or lamb.
- Tamarind paste can be substituted with lime juice.
- Kaffir lime leaves can be substituted with lime zest.
- Red and green chilies can be substituted with bell peppers.
- Add vegetables such as potatoes, carrots, and green beans.
- Use different types of curry powder for different flavor profiles.
- Add more or less chili depending on desired spice level.
Tips and tricks:
- Use a mortar and pestle to grind whole spices for a fresher flavor.
- Marinate the chicken in the spice mixture for a few hours before cooking for a more intense flavor.
- Serve with steamed rice to soak up the flavorful sauce.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in a microwave or on the stove over low heat until heated through.
Serve in a large bowl with steamed rice on the side. Garnish with sliced red and green chilies and chopped cilantro.
Sliced red and green chilies and chopped cilantro.
Steamed rice, naan bread, or roti.
Suggested side dishes:
Steamed vegetables, cucumber salad, or pickled vegetables.
- If the sauce is too thin, simmer uncovered for a few minutes to thicken.
- If the sauce is too thick, add more chicken broth or coconut milk.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Ayam Betutu is a traditional Balinese dish made with chicken that is marinated in a spice paste and then wrapped in banana leaves and steamed or grilled.
Spicy, savory, and slightly sweet with a creamy coconut base.
Serve with steamed rice and garnish with sliced red and green chilies and chopped cilantro.
Cooking Method: N/A
Course Type: N/A
Meal type: N/A