Name: Chicken in Macadamia Nut and Mustard Seed Sauce
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp white wine vinegar; 500 g/1 lb 2 oz boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tsp black mustard seeds; 1 onion, roughly chopped; 50 g/1¾ oz/⅓ cup unsalted macadamia nuts; chopped coriander leaves, to serve; 2 red chillies, deseeded; 2.5 cm/1 in piece root ginger, peeled and roughly chopped; ½ tsp turmeric; 2 tsp ground coriander; rice, to serve

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp vegetable oil
1 onion, roughly chopped
2 tsp bl

Method

To make the spice paste, put all the ingredients into a mini food processor with 2 tablespoons water and blend until smooth.
Heat a wok over a high heat and add the oil. Once smoking, add the onion and stir-fry for 3–4 minutes, or until golden. Tip in the mustard seeds and stir-fry for 30 seconds, or until they start popping in the oil. Spoon in the spice paste

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

Chicken in Macadamia Nut and Mustard Seed Sauce

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of