Macadamia Butter Chicken

Photo By Rob Palmer

Macadamia Butter Chicken

Serves 4-6

Native ingredients: macadamia, Lemon Myrtle, native ginger.

Ingredients

• 750 g chicken thigh fillets, cut into bite-sized pieces

• 2 tablespoons ghee

• 1 cup (250 ml) tomato passata

• 1 cup (250 ml) thickened cream

• 1 teaspoons raw sugar or bush honey

• 1½ teaspoons salt, plus extra to taste

• Fresh coriander leaves, to garnish (optional)

  Macadamia Marinade

• ½ cup (130 g) full-fat Greek-style yoghurt

• ½ cup (75 g) KARKALLA macadamia butter

• Juice of ½ lemon

• 2 teaspoons garam masala

• 1 teaspoon ground turmeric

• ½ teaspoon chilli powder or chilli paste

• 1 teaspoon ground cumin

• ½ teaspoon ground lemon myrtle

• 2 cm piece fresh native ginger, finely grated

• 2 garlic cloves, finely grated

• 1 teaspoon salt

Method

1. Place the sliced beef in a bowl with the Shaoxing wine, KARKALLA native salt & pepper mix, soy sauce, cornflour and macadamia oil. Toss well and set aside for 15–20 minutes.

2. Mix the soy sauce, oyster sauce and Shaoxing wine in a small bowl.

3. Heat 1 tablespoon of macadamia oil in a wok or large frying pan over high heat. Add the beef and stir-fry for 30–45 seconds, until lightly browned. Remove and set aside.

4. Add the remaining oil to the wok. Add the garlic and ginger and stir-fry for 10–15 seconds. Add the greens and toss over high heat for 1–2 minutes, until just wilted.

5. Pour in the sauce and toss for about 20 seconds until hot and slightly glossy.

6. Return the beef to the wok and add the macadamias and native salt & pepper. Toss for another 30 seconds, then remove from the heat.

7. Drizzle with sesame oil and serve immediately with steamed rice or noodles.