Balinese Chicken

Name: Balinese Chicken
Yield: servings
Ingredients: 800 g chicken breast, cut into chunky pieces; 1 large onion, finely chopped; 2 garlic cloves, finely chopped; 2 green chili peppers, sliced; 1 teaspoon grated ginger; 2 tablespoons dark soy sauce; 3 tablespoons vegetable oil, divided; 2 tablespoons palm sugar; 2 tablespoons lemon juice; 1 can coconut milk; 50–100 g cashew nuts; Salt, to taste; 200 g basmati rice, cooked

Balinese chicken simmered in coconut milk with cashews, palm sugar, and soy sauce for a rich, cozy, and comforting dinner.

Jump to Recipe ↓

The Story

—## A cozy, fragrant Bali-inspired chicken that tastes way fancier than it is

This Balinese chicken is one of those dishes that quietly sneaks into your regular rotation. It starts simple—pan-seared chicken, onion, garlic—but then slowly builds into something rich, savory, slightly sweet, and deeply comforting. Coconut milk softens everything, palm sugar rounds out the edges, and cashews melt into the sauce, giving it that luxurious, almost restaurant-style finish.

I love making this on nights when I want something warm and grounding without pulling out every spice jar I own. It’s not a heavy curry, not a stir fry, but somewhere right in between. The sauce simmers gently, thickens naturally, and clings to the chicken in the best way possible.

This is also a great “quiet flex” dinner. It looks humble in the pan, but once it hits a bowl of fluffy rice, it feels intentional. Cozy, aromatic, and perfect for slowing down for a minute.

If you’re into coconut-based dishes that balance sweet, salty, and savory without being overpowering, this one’s for you.

Why you’ll love it

This dish hits that rare sweet spot between comforting and interesting.

Rich coconut milk sauce without being heavy
Cashews naturally thicken and add depth
Simple ingredients with bold payoff
Perfect for weeknights but impressive enough for guests

Easy tweaks and swaps

You can easily adjust this recipe depending on what’s in your fridge. Chicken thighs work beautifully if you want something a little richer and more forgiving. If palm sugar isn’t available, brown sugar is the closest swap, though coconut sugar is even better.

Want more heat? Leave the chili seeds in or add a pinch of chili flakes while the sauce simmers. If you prefer a smoother sauce, you can blend half the cooked cashews with a splash of coconut milk before adding them back to the pan.

This dish also scales well for meal prep. The flavors deepen overnight, making leftovers even better the next day.

When this dish really shines

This is the kind of meal I make when I want dinner to feel calming. It’s great for quiet nights, rainy evenings, or anytime you want something warm and saucy without a ton of effort.

It’s also a strong choice for casual hosting. Serve it family-style with rice and let people help themselves. No stress, no fuss, just really good food.

Tips from my kitchen

Use a wide pan instead of a deep pot. This helps the sauce reduce properly and develop more flavor. Don’t rush the simmer—this dish needs time for the cashews to soften and enrich the sauce naturally.

If the sauce thickens too quickly, add a splash of water or coconut milk. If it’s too loose near the end, just let it simmer a little longer uncovered.

Ingredients

800 g chicken breast, cut into chunky pieces
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 green chili peppers, sliced
1 teaspoon grated ginger
2 tablespoons dark soy sauce
3 tablespoons vegetable oil, divided
2 tablespoons palm sugar
2 tablespoons lemon juice
1 can coconut milk
50–100 g cashew nuts
Salt, to taste
200 g basmati rice, cooked

Instructions

Heat 2 tablespoons of oil in a wide pan over medium-high heat. Add the chicken pieces in a single layer and cook until golden on all sides. Work in batches if needed so the chicken browns instead of steams. Remove and set aside.
Reduce the heat to medium and add the remaining tablespoon of oil. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, ginger, chili, and cashews, cooking until fragrant and lightly toasted.
Once the onion and garlic begin to take on color, add the dark soy sauce and stir to coat everything evenly.
Add the palm sugar, lemon juice, and coconut milk. Stir well and bring the sauce to a gentle boil.
Return the chicken to the pan, reduce the heat to low, and simmer uncovered for 20–25 minutes, stirring occasionally, until the sauce thickens and the chicken is tender.
Taste and adjust seasoning with salt if needed.
Serve hot over basmati rice, spooning plenty of sauce over the top.

Made it? Show me.

Snap a pic and tag @CookingWithDade—I'd love to see your version. Don't forget to add #CookingWithDade so I can find it.