4 medium Chicken pieces
1½ Tablespoons Macadamia Nut Oil
1 medium Onion, chopped
1 clove Garlic, crushed
3 level Tablespoons Macadamia Nut Butter
14.5oz can crushed Tomatoes
1 level teaspoon Sugar
1 small Bay Leaf
1 teaspoon Worcestershire Sauce
1-2 level teaspoons Salt.
Heat Macadamia Nut Oil in a large skillet. Add chicken pieces and fry briskly for five minutes on both sides. Remove from pan and set aside. Add the onion and garlic to the oil remaining in the skillet. Fry gently 5 minutes. Add remaining ingredients and bring to the boil, stirring, and simmer 10 minutes. Mix 1 level dessertspoon corn flour to a thin cream with 1 to 2 tablespoons cold water. Add to tomato mixture in skillet and cook, stirring, until sauce comes to a boil and thickens. Replace chicken pieces, baste with sauce then cover with lid. Lower heat and simmer 40 to 50 minutes or until chicken is tender, stirring frequently. Serve garnished with parsley.