| Prep: 40 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 21g | 7g | 11g |
| sugars | fibre | protein | salt |
| 5g | 2g | 18g | 0.65g |
Why I Love Indonesian Betutu Chicken
Let me introduce you to one of my favorite dishes: The Indonesian Betutu Chicken. This richly flavored feast combines some vibrant elements of traditional Indonesian cuisine that captivate the palate while drawing me back to my roots and love of rustic, adventurous cooking. Inspired by an Indonesian chef I greatly admire, Myke Sarthou, this truly is a sensational journey in a dish.
A Meeting of Colors, Flavors, and Culture
I’ve always thrived on playing with new, bold flavors in the kitchen, drawing from my experiences in the wilderness of Colorado. In the heart of the Rockies, I’ve cooked with game meats and fish from pristine local rivers, but it’s the effort to continually broaden my culinary horizons that led me to this Betutu Chicken recipe. It’s a beautiful mishmash of multiple spices and the familiar yet exotic taste never fails to excite my palate. This dish reflects something fundamental about Indonesian cooking – the blending of different ingredients harmoniously to create a taste that is both unique and flavorful.
A Romantic Evening with Flavor
Whenever my partner Gordon and I crave something heartwarming and soulful, we turn to this recipe. It’s not just the tactical cookery involved but also the communal ethos surrounding the dish that brings a sense of togetherness at the dinner table. The enticing aroma wafts through our kitchen, telling stories that remind us of our travels and shared experiences. As Gordon often comments, the Betutu Chicken accompanies the most memorable conversations and cozy nights spent by the fireplace.
The preparation for Betutu Chicken involves various ingredients like a whole chicken, lemongrass, and kaffir lime leaves, just to name a few, all lovingly brought together. The spice paste, with its blend of shallots, garlic, chilies, and other flavorful additions infuses into every corner of the chicken, while the palm sugar and tamarind juice bring a balance between sweetness and sourness, captivating your palate in the most delicious way.
Another fun aspect of this recipe is the use of banana leaves for wrapping – not something I typically use in my Rocky Mountain cooking, but it does remind me of some of the best camping trips and creative meals cooked in nature’s lap. If you’re eager to try new experiences in your kitchen, I wholeheartedly recommend the refreshing and delicious Betutu Chicken. It truly is an adventure in the world of flavors! Here is your chance to dive right in!
What You’ll Need
- 1 whole chicken (about 3-4 lbs)
- 2 stalks lemongrass, bruised
- 4 kaffir lime leaves
- 2 salam leaves
- 6 tablespoons of vegetable oil
- 2 cups of coconut milk
- 2 tablespoons of tamarind juice
- 2 tablespoons of palm sugar
- Salt to taste
- 2 turmeric leaves (optional)
- 2 banana leaves for wrapping (optional)
- For the spice paste:
- 6 shallots
- 4 cloves of garlic
- 5 dried red chilies, soaked in hot water
- 4 candlenuts
- 2 inches of fresh ginger
- 2 inches of galangal
- 2 inches of fresh turmeric
- 2 teaspoons of coriander seeds
- 1 teaspoon of black peppercorns
- 1 teaspoon of shrimp paste
Method
Step One
Begin by preparing the spice paste. Combine shallots, garlic, dried red chilies, candlenuts, fresh ginger, galangal, fresh turmeric, coriander seeds, black peppercorns, and shrimp paste in a blender or food processor. Blend these together until they form a smooth paste.
Step Two
Next, take your whole chicken and ensure it is fully defrosted and cleaned. Rub the spice paste evenly all over the chicken, making sure to get it under the skin and inside the cavity as well. Let the chicken marinate for at least two hours, or overnight for best results.
Step Three
In a large pan, heat the vegetable oil over medium heat. Add the bruised lemongrass, kaffir lime leaves, salam leaves, and optional turmeric leaves. Cook these until fragrant, which should take about 1-2 minutes.
Step Four
Place the marinated chicken in the pan with the fragrant leaves and cook until all sides are lightly browned. This should take approximately 10-15 minutes. Make sure to turn the chicken occasionally to ensure even browning.
Step Five
Pour the coconut milk, tamarind juice, and palm sugar into the pan. Allow this mixture to come to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for about 2 hours, or until the chicken is fully cooked and tender.
Step Six
Once the chicken is fully cooked, remove it from the pan and allow it to cool slightly. If you’re using banana leaves, wrap the chicken in the leaves at this point. Whether or not you’re using the leaves, ensure the chicken is evenly coated in the sauce from the pan before proceeding.
Step Seven
Finally, grill the chicken (either wrapped in banana leaves or unwrapped) for 15-20 minutes, until the exterior is crispy. Serve the Betutu Chicken warm, with the extra sauce on the side for dipping.
