Macadamia butter chicken with lemon myrtle flatbread

Instructions

1. Combine the ingredients for the marinade in the bowl of a food processor or blender and blitz until smooth. Pour the marinade into a large bowl, then add the chicken. Stir well to coat, to ensure the chicken is thoroughly covered. This can be marinated for up to an hour in the fridge or used straightaway.
   
2. Heat the ghee in a large frying pan over high heat. Add the marinated chicken and cook, turning occasionally, for 2-3 minutes. Add the passata, cream, sugar, salt and remaining marinade from the chicken left in the bowl and stir well to combine. Reduce the heat to low, cover and simmer for 30 minutes, or until the chicken is cooked through.
   
3. To make the flatbreads, combine the ingredients (except the ghee) in a medium bowl and mix into a dough. The dough should just come together, you may need to add a tablespoon of water to help bring it together. Portion the dough into a large golf ball sized pieces and press down gently to flatten into desired flatbread shape.
   
4. Melt a little ghee in a large frying pan over medium heat, then add the flatbread to the pan. Cook until the bread starts to puff and turn golden. Flip and cook for a further 1-2 minutes, or until cooked through. Remove to a plate and cover with a tea towel to keep warm. Repeat with the remaining flatbreads.
   
5. To serve, spoon the macadamia butter chicken into a large serving bowl. Sprinkle with coriander leaves and serve with the lemon myrtle flatbread.

• Ghee can be substituted with butter or oil. Self-raising flour can be substituted for gluten free self-raising flour for gluten friendly version. Greek yoghurt can be substituted for plain coconut yoghurt for dairy-free option.