Chicken in Macadamia Nut and Mustard Seed Sauce

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

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

Main course
Spicy

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