The aroma of this Balinese chicken dish alone will you have swooning. 


  • 2 pieces Spring Chicken

  • 250 mls Chicken stock

  • Bumbu Bali Paste

  • 2 tablespoon Vehgetable Oil

  • 30g Galangal

  • 15g Ginger

  • 5g Tumeric

  • 15g Shallots

  • 5g Garlic

  • 5g Chilli

  • 1/2 tsp coriander seed

  • 1/2 tsp Black Pepper corn

  • 10g Lemongrass

  • 1 tsp Shrimp paste

  • 10g Candlenut (or macadamias if unavailable)

  • To Serve:

  • 1 Banana Leaf

  • 2 cups Steamed White rice 


  • 1.

    Prepare the Bumbu paste by adding all the ingredients to a pan with the vegetable oil. Cook on medium heat for 25-30 minutes, then blend the ingredients into a fine paste. 

  • 2.

    Prepare the spring chicken by splitting in 2 parts. Rub the Paste into the chicken to marinate. 

  • 3.

    Place the chicken into the banana leaf with the stock and wrap. Roast in oven for one hour on 180 celsius.

  • 4.

    To serve, transfer the chicken onto a serving platter, open the banana leaf and serve with rice.


To find out more about Anantara resorts and their Spice Spoons cooking schools worldwide, go to

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings