Most people are familiar with Sandalwood incense sticks, oils, skincare products but have never try the beautiful nuts that this tree offers. The Sandalwood tree, Santalum spicatum is a native to Australia and has been eaten as a bushtucker food by the Aboriginal people for centuries.
Mix all ingredients together to form balls the size of a large walnut
Chill in the fridge for approx 1/2 hour
Add oil to a pan, when hot, cook chicken balls in batches
Put the cooked chicken balls in non stick paper and into a warm oven to keep hot
Arrange the chicken balls onto a dish and pour the sauce over
Serve with Coconut Rice
1/2 cup finely chopped red onion
1 desertspoon OutbackChef Yellow Curry
1 tablespoon of grated fresh ginger
1 desertspoon of Sweet Chilli sauce
1 cup water, approx
Method
Stir fry the onion in a little oil until transparent Add curry, water, ginger and Sweet Chilli Sauce
Ingredients
Directions
Mix all ingredients together to form balls the size of a large walnut
Chill in the fridge for approx 1/2 hour
Add oil to a pan, when hot, cook chicken balls in batches
Put the cooked chicken balls in non stick paper and into a warm oven to keep hot
Arrange the chicken balls onto a dish and pour the sauce over
Serve with Coconut Rice
1/2 cup finely chopped red onion
1 desertspoon OutbackChef Yellow Curry
1 tablespoon of grated fresh ginger
1 desertspoon of Sweet Chilli sauce
1 cup water, approx
Method
Stir fry the onion in a little oil until transparent Add curry, water, ginger and Sweet Chilli Sauce
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