One Pot Balinese Chicken is a quick dinner idea. 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. The combination of ingredients is magical – you will love how it is roasted till golden!
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
Try these other one pot recipes too!
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One Pot Balinese Chicken
- 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
Other ingredients to finish the sauce
- 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
- Set the oven to 190 C. You will need an ovenproof pot to bake your chicken in.
- Put the onion, garlic, ginger, turmeric, chilli paste, sugar, soy sauce, lime zest and tomato puree into put a food processor and pulse into a paste. (You could also use a stick blender for this. Just make a nice smooth paste. This will form your sauce)
- Pour the paste into a bowl and add the 6 pieces of chicken turning to coat in the marinade while you get the other ingredients ready.
- Heat the pot you will use to bake the chicken. Add the oil and then shake off excess marinade from each piece of chicken and add one by one to the pot. Sear on both sides till golden and coloured. Take out of the pot and set aside once done. Remember this is just to seal and colour the outside
- Add the flavour paste to the pot and stir while it is cooking. The paste needs to cook out. (Cooking the paste cooks out the water and then caramelises and sweetens it.) This will take about 5- 8 minutes on a medium to high heat. It will begin to darken and smell fragrant. Add the sweet soy sauce and stir in well for 1 minutes. Don't let the paste catch on the bottom. Reduce the heat if you need to.
- Pour in the coconut, lime juice then add the lemon grass, lime leaves and a small pinch of salt. Stir well.
- Return the chicken to the pot letting it peak above the sauce to further brown and colour and bake without a lid for around 40 minutes. Test one of the thighs by piecing with a knife. The juices should run clear.
- Serve with rice. You can also add chopped roasted macadamia nuts or peanuts and crispy fried shallots ( from Asian supermarkets)