Daz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

A few weeks ago I shared a mixed base for a beef or lamb curry. This week we'll lift it up another level and go for something that will really sock it to you!

It's a punchy and vibrant macadamia nut based curry I've called Macanese Crusted Chicken.

Macanese cuisine, one of the Asian fusion cuisines, is a blend of Portuguese and southern Chinese cuisine. The wives of Portuguese sailors used spices from all over the world to try and replicate European dishes, resulting in a unique Macanese cuisine.

These days I certainly could not afford to fly off to Asia but a decent shop at an Asian supermarket is surprisingly affordable and if you know what you're looking for and what to do with what you get.

Amongst all the weird and wonderful choices there are a few items that some of us cannot tolerate. One of those polarising products is Belacan, a dried fermented shrimp paste sold in block form. The smell of Belacan toasting will empty the upstairs office but if it's not cooked properly the whole dish is compromised by depth of flavour and an off-putting smell.

Originally candle nuts would have been used in this dish but macadamias work very well for this and add well to the texture balance.

Marinating the chicken first also helps create the flavour as garlic and spices are fused into the meat. The paste is baked onto the chicken as it simmers in its own juices. A bright flavoured dish perfect for a dull day.

Macanese Crusted Chicken

Serves or three having two helpings

Ingredients

1 cup of macadamia nuts

15 birds eye chillies

1 tablespoon of smoked paprika

1 tablespoon galangal powder

1 tablespoon lemongrass powder

1 teaspoon turmeric

1 teaspoon cumin

1 teaspoon cardamom

A pinch of cinnamon

Kaffir lime leaves

2cm chunk of ginger root

15 cloves of garlic

1 x 1cm slice Belacan (must be from Penang)

1 onion, chopped

2 discs palm sugar

Cracked black pepper

Large handful of Vietnamese mint or laksa leaves

½ Cup of lime juice

¼ cup cooking oil

500mls natural yoghurt

1.5kg chicken thigh fillets

Method

Marinate the chicken in lots of cracked pepper, seven of the garlic gloves and half the chopped Vietnamese mint, ½ the lime juice, most but not all of the oil, some shredded lime leaves and all the smoked paprika. Leave marinating and covered for at least five hours, overnight is best.

Make the paste by pounding the chillies, adding the onion, ginger, garlic and all the remaining spices. Use lime juice to mix into a paste. Whizz up macadamia nuts in food processor add paste then toast off the Belacan under a hot flame until it crumbles easily. Open all your doors and windows as the smell is unbelievable. Cook off the paste for a few minutes in a little oil in a heavy pot, stirring a little water into it to prevent it burning. As the paste darkens and thickens slowly add the yoghurt then the remaining grated palm sugar and chopped Vietnamese mint. Rest in the fridge until required.

To finish the curry, seal off the chicken thighs. Briefly place in oven proof dish and spoon paste mix on top and bake at

180 degrees Celsius for 30-40 minutes. Serve with rice and naan bread.