The use of lemongrass as a stick gives the meat a delicious fresh taste!

main dish, 25min

Paniki chicken with coconut rice and easy to make atjar

Creamy coconut rice, spicy chicken and easy to make, fresh atjar (pickled vegetables). Surprise yourself with how the different flavors combine with each other!

Shopping list


  • Samasaya Paniki spice paste : 2 tbsp
  • Lemongrass : 3 stems
  • Minced chicken : 300 g
  • Grated coconut : 4 tbsp
  • Fresh cilantro : 10 g

Coconut rice

  • Pandan rice : 300 g
  • Coconut milk : 150 ml
  • Salt : a pinch


  • Cucumber : 1
  • Winter carrot : 1
  • Lime : 1
  • Rice vinegar : 1 el
  • Sugar : 1 tsp

To garnish

  • Fresh cilantro : 10 g
  • Samasaya krupuk of choice : 1 bag

Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!

Step 1: Boil the coconut milk with 350 ml of water and salt in a closed pan for the rice. Add the rice and cook, covered, for about 10 – 12 minutes. Then drain if necessary and let it steam without a lid.

Step 2: Meanwhile, use a cheese slicer or vegetable peeler to slice the cucumber and carrot lengthways into ribbons. Squeeze the juice from half of the lime and cut the remaining lime into wedges. In a bowl, mix the rice vinegar with 1 tsp lime juice and sugar. Add the ribbons to the bowl and let the atjar set. Toss every now and then.

Step 3: Mix the minced meat with the spice paste, grated coconut, chopped coriander and a pinch of salt. Cut the lemongrass stems in half lengthwise. Divide the minced chicken into 6 parts (2 per person) and knead the minced meat around the top half of the lemongrass stem, like a satay.

Step 4: Heat the sunflower oil in a frying pan with a lid over medium heat and brown the lemongrass chicken satay for 6 – 8 minutes. Reduce the heat, cover and cook for another 8 – 10 minutes.

Step 5: Serve the lemongrass chicken satay with the coconut rice and the easy to make atjar. Garnish with the remaining chopped coriander, lime wedges and krupuk.

Selamat makan (Enjoy your meal)!