Basil, Cilantro and Macadamia Nut Chicken

Ingredients

• 2 lbs boneless skinless chicken (I use breasts or thighs)
• 2 tablespoons fresh ginger
• 5 cloves garlic
• 3 jalapenos
• 2 packages macadamia nuts (about 1/2 cup)
• 2 tablespoons olive oil
• 2 tablespoons lime juice

• 2 (6 ounce) containers plain yogurt
• 1 bunch basil, stems removed
• 1/2 cup cilantro
• 1 tablespoon garam masala
• 1-2 tablespoon ground coriander
• 1 tablespoon ground cumin
• salt and pepper

Directions

1. 1

   Put ginger, garlic and peppers into a food processor and process til smooth.

2. 2

   Add macadamia nuts and continue to process.

3. 3

   Add oil, lime juice yogurt, basil, cilantro and spices and process again until smooth.

4. 4

   Put the chicken in a medium bowl, and add the mixture, stirring to coat all pieces.

5. 5

   Cover and refrigerate chicken for 12 hours.

6. 6

   This step is not necessarily required (I have made it after marinating for only 1/2 hour, but the flavor is much better if you do let it marinate).

7. 7

   Heat a bit of oil (2 tbls) in a wok, or deep dish fry pan.

8. 8

   Add chicken and its marinade to pan and cook thoroughly, stirring frequently, until marinade sticks to chicken.

9. 9

   This will take about 20 minutes to 1/2 hour.

10. 10

    The mixture will look soupy at first, and then begin to thicken up as the sauce reduces.

11. 11

    I like a little heat, so I also add a little chili oil to the dish.

12. 12

    Serve with steamed jasmine or basmati rice.