Basil, Cilantro And Macadamia Nut Chicken

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 lbs boneless skinless chicken (i use breasts or thighs)
• 2 tablespoons fresh ginger
• 5 cloves garlic
• 3 jalapenos
• 2 packages macadamia nuts (about 1/2 cup)
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 2 (6 ounce) containers plain yogurt
• 1 bunch basil, stems removed
• 1/2 cup cilantro
• 1 tablespoon garam masala
• 1 -2 tablespoon ground coriander
• 1 tablespoon ground cumin
• salt and pepper

Recipe

• 1 put ginger, garlic and peppers into a food processor and process til smooth.
• 2 add macadamia nuts and continue to process.
• 3 add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.
• 4 put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.
• 5 cover and refrigerate chicken for 12 hours.
• 6 this step is not necessarily required (i have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate).
• 7 heat a bit of oil (2 tbls) in a wok, or deep dish fry pan.
• 8 add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.
• 9 this will take about 20 minutes to 1/2 hour.
• 10 the mixture will look soupy at first, and then begin to thicken up as the sauce reduces.
• 11 i like a little heat, so i also add a little chili oil to the dish.
• 12 serve with steamed jasmine or basmati rice.