Fried chicken with macadamias
- 1 size 18 chicken, jointed for frying or 10 chicken drumsticks
- 1 onion, diced
- 3 fresh red chillies, seeded and chopped
- 1 tsp chopped fresh ginger
- 2 cloves garlic, chopped
- 1 tbsp dark soy sauce
- 10 macadamia nuts
- macadamia oil
- 2 tsp palm sugar or brown sugar
- 2 tbsp lemon juice
- pinch salt
- 1 1/2 cup coconut milk
- 2 limes
- handful young tender coriander leaves, well-washed
Crush macadamia nuts roughly in a food processor. Add the onion, chilli, ginger and garlic. Process to a rough paste. Stir in the soy sauce.
Transfer to a small bowl. If you do not have a food-processor, chop the nuts into small pieces and then work them to a rough paste in a mortar and pestle with the onion, chillies, ginger and garlic. Stir in the soy sauce.
Joint chicken for frying. Heat the macadamia oil in a heavy-based frying pan or a wok and fry the chicken until brown. Remove chicken and drain well. Pour off most of the oil and then fry the processed paste for a few minutes, stirring constantly. Add sugar, lemon juice, salt and coconut milk and keep stirring until the mixture comes to the boil.
Return chicken and simmer uncovered until chicken is tender and the gravy is thick. Serve with steamed rice, wedges of fresh lime and a scattering of tender coriander leaves.
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