One Pot Balinese Chicken is a quick dinner idea that’s a complete meal all made in ONE POT!
Cooking in one pot makes this chicken extra juicy and tangy, it’s incredible. Serve it with rice and pour over the golden thick gravy.
One Pot Balinese Chicken
Technically I think you might say this is a two pot chicken if you count cooking the rice. Just for arguments sake let’s not count that rice because you are going to find this Balinese Chicken truly stacks up in flavour. The pure fact it’s made in one pot is just an extra bonus.
Mix it together and pop it in the oven. You’ll come back to the most intensely flavoured Chicken, and it will become a favourite.
You can add vegetables if you like, there’s plenty of sauce in this recipe to smother them in.
The secret to getting that tangy Balinese Flavour
This version of Balinese chicken, is simple enough that you don’t have to go hunting all over town for ingredients. It combines ginger, garlic, turmeric, lemongrass and lime leaves to create the AMAZING mouth smacking flavours of our favourite Indonesian Island.
Chicken and Pork are some of the staple meats in Balinese cuisine and these proteins work incredibly well with the traditional spices and herbs used in this part of the world.
For your own tropical night in give this Chicken a try.
Traditional herbs and spices used in Bali
This recipe uses some of the traditional ingredients that are used in Balinese cooking but there are lots of others too including galangal, shrimp paste, tomatoes and palm sugar. There’s even a Balinese 8 spice made with white pepper, black pepper, coriander, cumin, clove, nutmeg, sesame seed and candlenuts.
This is my special Ayam Guling or Balinese Roast Chicken cooked in one pot.
Remember the secret to cooking this and other “curries” like it, is to cook off the base ingredients well first. Cooking them releases the water out of the ingredients and caramelises them making a sweeter rounder flavour
- 6 whole Chicken cutlets skin on bone in
- 40 ml oil
- 200 gm onion chopped into dice
- 30 gm garlic 6 cloves, crushed
- 80 gm ginger grated or chopped fine
- 1 tablespoon turmeric
- 200 ml tomato passata plain tomato puree
- 1 tablespoon chilli paste unsweetened, masterfoods
- 2 whole limes zested
- 1 tablespoon sugar
- 20 ml Soy Sauce light soy ( not dark) 1 tablespoon
- 20 ml Ketchup Manis Sweet Soy Sauce 1 Tablespoon
- 400 ml coconut cream 1 can
- 80 ml lime juice 4 tablespoons
- 1 stick lemongrass cut into sections
- 6 whole lime leaves
I use a Le Creuset baking pot but you can use any thick based baking / cooking pot with high sides about 24-28 cm /10-12 in. A roasting pan that is flat and large is not suitable because it is too wide for the sauce to bubble around the chicken.
You can use the chicken straight away without the need to marinade for a long time. Equally you could marinade for a few hours or even overnight if you like.
You can also use a whole chicken or boneless pieces. A whole chicken will take around 60 minutes (test the leg for when the juices run clear. The boneless pieces will take less time. Around 30 minutes for thighs and approx 20 minutes for breasts ( depending on there size) The recipe is best though with chicken on the bone ( its juicier)
If the bottom of the pot is very darkened or burnt once the chicken is sealed it is better to use a piece of kitchen paper to clean. Add a bit more oil, heat and add the paste after that.
It is important to cook out the paste well till the colour changes and it smells fragrant.
Never save part of the marinade. It must be cooked out as it has had raw chicken in it.