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