User Manual

Grilled Satay Chicken
Method
Add coconut milk, peanut butter,
lemongrass paste, kecap manis,
lemon juice, garlic, ginger, cumin,
coriander, turmeric and chilli flakes to
a large bowl; mix to combine.
Add chicken; mix to combine.
Cover and refrigerate for at least
1 hour to marinate.
Place the Grill Pan into your
Multifunction Pot; preheat on high and
spray the Grill Pan with cooking oil.
Add chicken and grill in batches for
4 minutes on each side, or until
cooked through.
Serve with rice, salad and lime wedges
on the side, and sprinkle
with coriander.
Ingredients
165g can coconut milk
1/3 cup crunchy peanut butter
1 tablespoon lemongrass paste
1 tablespoon kecap manis
2 tablespoons lemon juice
2 cloves garlic, crushed
2 teaspoons ginger, finely chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon turmeric
1/2 teaspoon dried chilli flakes
1kg chicken thigh fillets
Cooking oil spray (of your choice)
Cooked rice, to serve
Side salad, to serve (optional)
Lime wedges, to serve
Chopped coriander, to serve
Grill
Pan
4
Serves
10
Minutes
This satay
chicken recipe is
full of flavour and
easy to make!