Balinese Braised Chicken with Crispy Tempeh Dumplings
A comforting Balinese-inspired braised chicken dish slow-cooked in aromatic spices and coconut milk, paired with crispy tempeh dumplings that add a satisfying texture. This recipe highlights seasonal produce such as young jackfruit and fresh turmeric, showcasing authentic Indonesian flavors with approachable techniques perfect for weeknight cooking.
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Overview
This Balinese Braised Chicken is slowly cooked in a fragrant blend of spices, coconut milk, and young jackfruit, creating deep, mellow flavors that melt into tender chicken. The dish is accompanied by crispy tempeh dumplings, which provide a crunchy contrast and additional protein, celebrating traditional Indonesian ingredients and techniques.
Why you’ll love it
- Rich, aromatic braised chicken infused with authentic Balinese spices.
- Unique texture and flavor from young jackfruit enhancing the dish's seasonal appeal.
- Homemade crispy tempeh dumplings bring a delightful crunch and plant-based twist.
- Comforting yet light, perfect for weeknight dinners or special occasions.
Ingredient notes
- Young jackfruit: Typically found canned in brine or water, young jackfruit mimics meat texture. Rinse and drain before use.
- Fresh turmeric: Adds vibrant color and earthy flavor; substitute with 1 tsp ground turmeric if unavailable.
- Tempeh: A fermented soybean cake common in Indonesian cuisine; provides umami and nutty flavors.
- Coconut milk: Use full-fat canned coconut milk for richness and creaminess.
- Spices: Key spices include coriander, cumin, and kaffir lime leaves, contributing to the authentic profile.
Serving & storage
Serve hot with steamed jasmine rice and fresh herbs such as coriander or basil for brightness. Leftovers can be cooled to room temperature, stored in an airtight container, and refrigerated for up to 3 days. Reheat gently on the stove or microwave until piping hot. The tempeh dumplings are best eaten fresh but can be reheated in a hot pan to restore crispiness.
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Chef tips
- Use bone-in chicken thighs for more flavor and moisture; skin-on adds richness but can be removed before serving if preferred.
- Be gentle when frying tempeh dumplings; ensure oil is hot but not smoking to achieve even crispiness without burning.
- If fresh turmeric is unavailable, substitute with 1 tsp ground turmeric but expect a slightly milder flavor and less vibrant color.
- Store leftovers in an airtight container and refrigerate within two hours of cooking for food safety.
- Reheat gently to avoid drying out the chicken and to maintain the dumplings’ crispy texture.
Ingredients
- 600 g (1.3 lbs) bone-in chicken thighs, skin onchicken thighs
- 1 can (400 ml) young jackfruit in brine, drained and rinsedyoung jackfruit
- 400 ml (13.5 fl oz) full-fat coconut milkcoconut milk
- 2 tablespoons vegetable oilvegetable oil
- 1 medium onion, finely slicedonion
- 4 cloves garlic, mincedgarlic
- 2 cm (0.8 inch) fresh turmeric, gratedfresh turmeric
- 1 tsp ground corianderground coriander
- 1 tsp ground cuminground cumin
- 2 kaffir lime leaves, tornkaffir lime leaves
- 1 stalk lemongrass, bruised and chopped into 5 cm pieceslemongrass stalk
- 1 tsp saltsalt
- 1 tsp palm sugar or light brown sugarpalm sugar
- Fresh coriander leaves, for garnishcoriander leaves
- For the tempeh dumplings:tempeh dumplings section
- 250 g (8.8 oz) tempeh, finely grated or processedtempeh
- 50 g (3 tbsp) all-purpose flourall-purpose flour
- 1 small shallot, mincedshallot
- 1 clove garlic, mincedgarlic for dumplings
- 1 bird’s eye chili, deseeded and finely chopped (optional)chili
- 2 tbsp chopped fresh corianderfresh coriander for dumplings
- 1/2 tsp saltsalt for dumplings
- Vegetable oil, for fryingoil for frying
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Equipment
- large heavy-bottomed pot with lid
- grater or microplane
- knife and chopping board
- mixing bowl
- frying pan
- slotted spoon
- measuring spoons
- can opener
- fork or food processor
Nutrition per serving
- Calories520
- Protein38 g
- Carbs22 g
- Fat30 g
Step-by-step
Step 1
Prepare the tempeh dumpling mixture by combining grated tempeh, all-purpose flour, minced shallot, garlic, chopped chili (if using), fresh coriander, and salt in a bowl. Mix well until the mixture binds together. Set aside.
Step 2
Heat 2 tablespoons of vegetable oil in a large heavy-bottomed pot over medium heat. Add sliced onion and sauté for 5 minutes until translucent and fragrant.
Step 3
Add minced garlic and grated fresh turmeric to the pot. Cook for another 2 minutes, stirring frequently to avoid burning.
Step 4
Stir in ground coriander, ground cumin, kaffir lime leaves, and lemongrass pieces. Cook for 1 minute to release the aromas.
Step 5
Add the chicken thighs and brown them on all sides for about 5 minutes, turning gently to seal in the juices.
Step 6
Add drained young jackfruit to the pot, stirring to combine with the spices and chicken.
Step 7
Pour in the coconut milk, then add salt and palm sugar. Stir gently to combine all ingredients.
Step 8
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover partially with a lid and let braise for 60 minutes, stirring occasionally to prevent sticking.
Step 9
While the chicken braises, shape the tempeh dumpling mixture into small bite-sized dumplings, about 2.5 cm (1 inch) in diameter.
Step 10
Heat vegetable oil in a frying pan over medium-high heat. Fry the tempeh dumplings in batches for 3-4 minutes each side or until golden brown and crispy. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
Step 11
Once the chicken is tender and the sauce has thickened slightly, remove the lemongrass stalk pieces. Adjust seasoning to taste with salt and sugar if needed.
Step 12
Serve the braised chicken hot, garnished with fresh coriander leaves alongside the crispy tempeh dumplings and steamed jasmine rice.
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