Ingredients with Measurements:
- 1 whole chicken (about 1.5kg)
- 10 shallots, peeled
- 5 cloves of garlic, peeled
- 5 red chillies, seeded
- 5 bird's eye chillies, seeded
- 3 candlenuts
- 3cm fresh turmeric, peeled
- 3cm fresh ginger, peeled
- 3cm fresh galangal, peeled
- 2 stalks of lemongrass, bruised
- 2 kaffir lime leaves
- 1 tsp shrimp paste
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp tamarind paste
- 1 cup water
Special equipment needed:
- Slow cooker
1. Clean the chicken and pat dry.
2. In a food processor, blend shallots, garlic, red chillies, bird's eye chillies, candlenuts, turmeric, ginger, galangal, shrimp paste, salt, and sugar until smooth.
3. Rub the spice paste all over the chicken, including the cavity.
4. Place the chicken in the slow cooker.
5. Add lemongrass, kaffir lime leaves, tamarind paste, and water to the slow cooker.
6. Cover and cook on low for 6-8 hours or until the chicken is tender and cooked through.
7. Remove the chicken from the slow cooker and let it rest for 10 minutes before carving.
8. Serve with steamed rice and sambal.
Preparation time: 30 minutes
Cooking time: 6-8 hours
Low heat setting on the slow cooker
Calories per serving: 350
Total fat: 18g
Saturated fat: 5g
Total carbohydrate: 10g
Dietary fiber: 2g
Total sugars: 3g
Substitutions for ingredients:
- Chicken can be substituted with duck or turkey.
- Candlenuts can be substituted with macadamia nuts or cashews.
- Tamarind paste can be substituted with lime juice or vinegar.
- Add vegetables such as potatoes, carrots, or green beans to the slow cooker for a complete meal.
- Use different types of chillies for varying levels of spiciness.
- Use a different type of protein such as fish or tofu.
Tips and tricks:
- For a more intense flavor, marinate the chicken in the spice paste overnight before cooking.
- Use a mortar and pestle instead of a food processor for a more traditional texture.
- Remove the skin from the chicken for a healthier option.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop until heated through.
Serve the chicken on a platter with steamed rice and sambal on the side.
Garnish with sliced red chillies, lime wedges, and fresh coriander.
Pair with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed rice, stir-fried vegetables, or a simple salad.
- If the chicken is not cooked through after the recommended cooking time, continue cooking until the internal temperature reaches 75°C.
- If the sauce is too thin, remove the chicken and reduce the sauce on the stovetop until desired consistency is reached.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure the chicken is cooked to an internal temperature of 75°C to ensure it is safe to eat.
Ayam Betutu is a traditional Balinese dish that is typically made by wrapping a whole chicken in banana leaves and grilling it over charcoal.
Ayam Betutu is a spicy and aromatic dish with flavors of lemongrass, galangal, and turmeric.
Serve with steamed rice and sambal for a complete meal.
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