KUKUI MACADAMIA NUT CHICKEN WITH A TURMERIC BANANA CURRY SAUCE
Canoe Crops: Kukui – Candlenut, `Olena – Turmeric, Niu – Coconut, Mai‘a – Banana
Roasted Macadamia Nuts
Kukui Nut / Inamona
Small Piece Ginger
(Cut Into 1-inch Pieces)
Corn Starch Mixed With 4 Tbs. Water
(To Make Slurry)
Salt and Pepper
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!
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