Macadamia-stuffed chicken in a butter curry sauce

Ideas
6 servings Prep: 45 mins, Cooking: 45 mins
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Poultry

By Food24 November 03 2009
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Ingredients (17)

8.00 chicken — thighs
5.00 ml masala — hot
10.00 ml freshly grated
2.00 garlic — cloves, crushed
0.50 spinach
50.00 ml breadcrumbs — white
50.00 g macadamia nuts — finely chopped
20.00 ml butter
20.00 ml fresh ginger — freshly grated
2.00 fresh chillies — deseeded, chopped
5.00 ml masala — hot
5.00 ml coriander — ground
5.00 ml garam masala
5.00 ml mixed spice — ground
410.00 g canned tomatoes — chopped
10.00 ml sugar
50.00 ml sour cream
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Method:

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.



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