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3 lb. chicken legs or wings or
split breasts
1/4 c. Macadamia nuts
1 large onion, chopped
3 cloves garlic, minced
1 tsp. coriander, ground
1 tsp. grated gingeroot
1/2 tsp. cumin, ground
1/4 tsp. turmeric, ground
hot cooked rice
cilantro (optional)
spray for skillet
1/4 tsp. lemongrass, finely
snipped, dried or 1
tsp.lemon peel, finely
2 c. coconut milk (see recipe)
1 tsp. honey
1/4 tsp. salt
1/4 to 1/2 tsp. ground red
1 tsp. tamarind paste
1 Tbsp. water

In a large skillet brown chicken pieces on both sides
for 15 minutes; remove from skillet. Set chicken aside,
reserving 1 tablespoon drippings. Place nuts in blender;
cover and blend until finely ground. In skillet, cook onion,
garlic, coriander, ginger, cumin, turmeric and lemongrass until
onion is tender, but not brown. Stir in the ground nuts,
coconut milk, honey, salt and red pepper. Return chicken to
skillet. Cover and simmer 20 minutes or until chicken is
tender. Transfer chicken to a serving platter and keep warm.
Stir together the tamarind and water; stir into the sauce.
Gently boil the sauce until thickened and reduced (should
measure about 1 1/3 cups). Strain sauce, if desired. Spoon
sauce over chicken. Serve with hot rice and garnish with
cilantro. Serves 6.
Coconut Milk: Stir together 1 1/2 cups packaged,
grated, unsweetened coconut and 2 cups boiling water. Let
stand 5 minutes. Place in blender, cover and blend 1 minute.
Transfer mixture to a cheesecloth-lined sieve. Press mixture,
squeezing out as much liquid as possible. Store in tightly
covered jar in refrigerator. Makes about 1 1/2 cups milk.

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