Braised Indonesian Ayam Bumbu Bali with Seasonal Vegetables
A hearty and aromatic braised chicken dish inspired by traditional Balinese flavors, featuring seasonal root vegetables. Tender chicken is slow-cooked in a fragrant spice blend including turmeric, ginger, and chili, producing rich, layered flavors perfect for a cozy weeknight meal.
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Overview
This Indonesian Ayam Bumbu Bali is a comforting braised chicken dish infused with vibrant Balinese spices such as turmeric, ginger, and chili. Slow-cooked together with a medley of seasonal root vegetables like carrots, parsnips, and sweet potatoes, the chicken becomes tender and richly flavored. This recipe is perfect for a cozy weeknight dinner with a fragrant, warming aroma that fills your kitchen.
Why you’ll love it
This dish combines traditional Indonesian spice blends with easy-to-find ingredients, creating a deeply flavorful meal without complex techniques. Braising ensures the chicken remains juicy and tender, while the vegetables absorb the aromatic sauce. It’s a perfect, wholesome comfort food that can be made ahead and keeps well for leftovers.
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Ingredient notes
Turmeric and ginger give this dish its characteristic warm and earthy flavor, while fresh chili adds a mild heat — adjust to taste. Seasonal root vegetables contribute natural sweetness and texture, but you can swap in other sturdy vegetables if desired. Use chicken thighs for best flavor and tenderness as they braise beautifully without drying out.
Serving & storage
Serve this braised ayam bumbu bali hot, ideally with steamed jasmine rice or fragrant coconut rice to soak up the sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. For longer storage, freeze for up to 2 months and thaw overnight in the fridge before reheating.
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Chef tips
- Use bone-in, skin-on chicken thighs for juiciness and better flavor.
- Adjust the chili quantity to suit your preferred spice level.
- Grate fresh turmeric if possible for the brightest flavor and color, otherwise, ground turmeric works as a substitute.
- Make sure to brown the chicken well to develop a rich, deep flavor.
- This dish can be prepared a day ahead; flavors deepen beautifully after resting.
- Store leftovers properly in an airtight container and consume within 3 days refrigerated.
Ingredients
- 800 g (1.75 lb)bone-in, skin-on chicken thighs
- 2 tbspvegetable oil
- 4 clovesgarlic, minced
- 1 thumb-sized piece (about 30 g)fresh ginger, grated
- 1 thumb-sized piece (about 20 g)fresh turmeric, peeled and grated (or 1 tsp ground turmeric)
- 2red chilies, sliced (adjust to taste)
- 1 tspground coriander
- 1 tspground cumin
- 1 tbsppalm sugar or brown sugar
- 2 tbspsoy sauce (preferably dark soy sauce)
- 400 ml (1 2/3 cups)chicken stock or water
- 2 mediumcarrots, peeled and cut into chunks
- 1 mediumparsnip, peeled and cut into chunks
- 200 g (7 oz)sweet potato, peeled and cut into chunks
- 1lime, juiced
- Fresh coriander leavesfor garnish
- Salt and freshly ground black pepperto taste
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Equipment
- large heavy-bottomed pot or Dutch oven
- wooden spoon
- knife
- cutting board
- measuring spoons
- measuring jug
Nutrition per serving
- Calories450
- Protein35 g
- Carbs30 g
- Fat18 g
Step-by-step
Step 1
Pat the chicken thighs dry with paper towels and season generously with salt and pepper.Step 2
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chicken thighs skin-side down and brown for about 5 minutes until golden crisp. Flip and brown the other side for 3 minutes. Remove chicken and set aside.Step 3
Lower the heat slightly and add the minced garlic, grated ginger, and grated turmeric to the pot. Sauté for 2 to 3 minutes until fragrant, stirring frequently to avoid burning.Step 4
Add the sliced red chilies, ground coriander, and cumin. Stir to combine and cook for 1 minute.Step 5
Return the chicken thighs to the pot. Stir in the palm sugar, soy sauce, and chicken stock. Bring to a gentle simmer, cover with a lid, reduce the heat to low, and braise for 35 minutes.Step 6
After 35 minutes, add the chopped carrots, parsnip, and sweet potato. Stir gently to submerge the vegetables in the sauce, cover, and continue braising for another 30 minutes until the chicken is tender and the vegetables are cooked through.Step 7
Remove the lid and increase heat to medium-high to reduce and thicken the sauce for about 5 minutes, stirring occasionally.Step 8
Turn off the heat and stir in the fresh lime juice. Adjust seasoning with salt and freshly ground black pepper to taste.Step 9
Serve hot, garnished with fresh coriander leaves alongside steamed jasmine rice or your choice of side.
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