Kukui Macadamia Nut Chicken with a Turmeric Banana Curry Sauce

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KUKUI MACADAMIA NUT CHICKEN WITH A TURMERIC BANANA CURRY SAUCE

Canoe Crops: Kukui – Candlenut, `Olena – Turmeric, Niu – Coconut, Mai‘a – Banana
Course: Main Course
Servings: 4 People

Equipment

  • Skillet
  • Sauté Pan

Ingredients

Chicken

  • 4 pcs. Chicken Breast
  • 1 Cup Panko
  • 1/4 Cup Roasted Macadamia Nuts (Diced)
  • 1/4 Cup Kukui Nut / Inamona (Diced)
  • 2 Eggs (Beaten)
  • 1/4 Cup Flour

Curry Sauce

  • 1 Tbs. Turmeric Powder
  • 1½ Cups Coconut Milk
  • 2 Tbs. Sambal
  • 2 Tbs. Curry Powder
  • 3 Cloves Garlic (Minced)
  • 1 Small Piece Ginger (Minced)
  • 1 Stalk Lemongrass (Minced)
  • 3 Bananas (Cut Into 1-inch Pieces)
  • 4 Tbs. Corn Starch Mixed With 4 Tbs. Water (To Make Slurry)
  • Salt and Pepper

Instructions

Prepare Chicken.

  •  Mix panko with macadamia nuts and kukui nuts.
  • Place beaten eggs in a separate bowl.
  • Salt and pepper chicken breasts.
  • Dip chicken breasts in flour, followed by the egg batter, then in panko/mac nut/kukui breading mix, place on the side.
  • Heat a skillet with cooking oil, sautée chicken until crust is golden brown.
  • Placed cooked chicken on a baking sheet, and bake in the oven at 350 degrees for 10-12 minutes.

Prepare Curry Sauce.

  • Heat minced garlic, ginger, lemongrass in a sautée pan for a few minutes, then add bananas, coconut milk, turmeric, sambal, and curry powder. Heat until boiling, then add cornstarch slurry to thicken.
  •  Plate cooked chicken on a platter and pour banana curry sauce over. Enjoy!