Macadamia-stuffed chicken in a butter curry sauce

Recipe from: 7/1/2007 12:00:00 AM
Ingredients 17
Servings 6
Time 45

Ingredients

  • 8
    chicken thighs
  • 5
    ml
    hot masala
  • 10
    ml
    freshly grated
  • 2
    garlic cloves (crushed)
  • 0.50
    spinach bunch (cooked and drained)
  • 50
    ml
    fresh white breadcrumbs
  • 50
    g
    macadamia nuts (toasted and finely chopped)
  • 20
    ml
    butter
  • 20
    ml
    freshly grated ginger
  • 2
    fresh chillies (seeded and chopped)
  • 5
    ml
    hot masala
  • 5
    ml
    ground coriander
  • 5
    ml
    garam masala
  • 5
    ml
    mixed spice
  • 410
    g
    chopped tomatoes (2 cans)
  • 10
    ml
    sugar
  • 50
    ml
    sour cream
 

Method

45
 

Cut a slit in the flesh of the chicken pieces near the bone using a sharp knife.

Mix the masala, ginger and garlic with a little oil to make a paste.
Rub on the chicken.

Shred the spinach and mix with the breadcrumbs and nuts.

Stuff into the slits in the chicken and secure with toothpicks.

To make curry sauce heat the butter in a saucepan over a medium heat.

Add the ginger,chillies and spices.

Fry for two minutes, then add some tomatoes and sugar.

Bring to the boil, then remove from the heat and stir in the sour cream.
Pour into a greased ovenproof dish.

Place the chicken pieces into the sauce and bake in a preheated oven for 40 minutes or until the chicken is cooked through.

Serve garnished with fresh mint or coriander, accompanied by naan bread,rice or poppadoms.

 

Read more on: poultry
 

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