MACADAMIA BUTTER CHICKEN

SERVES 4 This Indian-inspired dish was created for an online cooking class I hosted for a beautiful group of people from all across Australia who tuned in to cook alongside me. The recipe was such a success that I just had to include it in this book. For maximum flavour, allow the chicken to marinate overnight. Serve with steamed rice or flatbreads Native ingredients used macadamias, lemon myrtle, native ginger INGREDIENTS • 750g chicken thigh fillets, cut into bite-sized pieces• 2 tablespoons ghee or butter (or 1 tablespoon oil)• 1 cup (250mL) tomato passata• 1 cup (250mL) thickened (double) cream• 1 teaspoon sugar• 1¼ teaspoons salt• coriander leaves, to garnish (optional) Marinade • ½ cup (130g) full-fat Greek-style yoghurt• ½ cup (75g) macadamias, soaked in hot water for15–20 minutes, then…

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Good Organic Gardening (Digital) - 1 Issue, 15.6

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