Ayam Bali with Chicken Legs
Transform your dinner table with the exotic flavors of Ayam Bali with Chicken Legs, a tantalizing Indonesian dish that's sure to delight your taste buds. This recipe infuses tender chicken legs with a rich, aromatic spice paste made from shallots, garlic, red chilies, and candlenuts, perfectly balanced by the creamy sweetness of coconut milk and a subtle tang of tamarind. Enhanced with the fragrant notes of kaffir lime leaves and lemongrass, this dish is simmered to perfection, creating a luscious, glossy sauce that clings to the chicken. Sweet soy sauce and palm sugar add depth to the flavor, making this dish a harmonious blend of sweet, savory, and mildly spicy. Ready in just an hour and perfect when served with steamed rice, Ayam Bali offers the ultimate comfort food experience with a tropical twist—ideal for both weeknight dinners and special occasions.
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Recipe Information
Ingredients
- 4 pieces Chicken legs
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 3 pieces Red chilies
- 3 pieces Candlenuts (or macadamia nuts as a substitute)
- 1 inch piece Ginger
- 1 teaspoon Turmeric powder
- 3 tablespoons Sweet soy sauce (kecap manis)
- 1 teaspoon Tamarind paste
- 1 piece Lemongrass stalk
- 3 leaves Kaffir lime leaves
- 200 ml Coconut milk
- 3 tablespoons Cooking oil
- 1 teaspoon Salt
- 2 teaspoons Palm sugar (or brown sugar)
- 150 ml Water
Instructions
Clean and pat dry the chicken legs. Set aside.
In a blender or food processor, combine shallots, garlic, red chilies, candlenuts, ginger, and turmeric powder. Blend into a smooth paste, adding a little water if necessary.
Heat the cooking oil in a large pan over medium heat. Add the spice paste and sauté for about 5 minutes until fragrant.
Bruise the lemongrass stalk lightly with the back of your knife, and add it to the pan along with the kaffir lime leaves. Stir well.
Add the chicken legs to the pan and coat them with the spice mixture. Cook for 5 minutes to lightly brown the chicken.
Pour in the coconut milk and water, then add sweet soy sauce, tamarind paste, salt, and palm sugar. Stir to combine.
Bring the mixture to a simmer, then cover the pan with a lid and reduce the heat to low. Cook for 30 minutes, stirring occasionally to ensure the sauce does not stick to the pan.
Remove the lid and let the sauce thicken for 5–8 minutes, adjusting the consistency by simmering longer if needed.
Once the chicken is tender and the sauce is rich and glossy, remove from heat and discard the lemongrass stalk.
Serve hot with steamed rice and enjoy your Ayam Bali!
Nutrition Facts
Calories |
1387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 20.9 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 454 mg | 151% | |
| Sodium | 2843 mg | 124% | |
| Total Carbohydrate | 47.9 g | 17% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 22.0 g | ||
| Protein | 85.5 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 107 mg | 8% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
