Satay Chicken

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Satay Chicken

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Ingredients

1 bottle(s)

Satay Chicken

4 chicken thigh cutlets, Trimmed
3 tsp fresh ginger, Finely grated
2 cloves garlic, Finely chopped
130 grams Smooth peanut butter
270 grams coconut cream
2 tablespoons kecap manis
1 red onion, Small, finely chopped
fresh mint, To serve

Steamed Rice, To serve

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6

1h 50min

Preparation 20min

Baking/Cooking
7

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
9
Thai

Recipe's preparation

INSTRUCTIONS

1. Season chicken and place skin side down ina non stick frying pan over high heat. Cook for 5 minutes or until golden. Turn and cook for a further 3 minutes. Set aside, reserve 2 tsps of the fat.

2. Add ginger and garlic and chop 5 sec/sp 5. Add chicken fat and cook 2min/100 deg/speed 2. Add peanut butter, coconut cream, ketchup manis and water.
Mix 20 sec/sp 3.

3. Add chicken and SLOW COOK

1hr 30 min. Sprinkle with red onion, mint and coriander and serve with rice.

Accessories you need

Simmering basket
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Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.