4 tbsp oil
1 tsp sugar
1 tbsp red chili
1/8 cup macademia nuts, chopped fine
1 stem lemon grass, chopped
1 tsp fenugreek
1 inch cube of ginger, minced
4 garlic cloves minced
4 boneless chicken breasts
1/2 onion, chopped
2 cups water
Salt & pepper to taste
In a food processor, blend chili, nuts, lemon grass, fenugreek and ginger.
Heat oil in a large frying pan over medium-high heat and add processed mixture to pan.
Add onion and garlic- cook for 5 more minutes. Add chicken and brown.
Add water and cover.
Cook until chicken is cooked through.
Remove chicken after it is cooked and set aside.
Keep the mixture in the pan on medium-high heat and reduce to about 1/2 cup of sauce. Pour over chicken and serve
Pairs Well With
I found this recipe in an old international cookbook and it is wonderful!