Banting Macadamia Nut Chicken in Coconut Sauce

125ml macadamia nuts
2 cloves garlic cut in half
4 shallots or spring onions cut in half
2T grated fresh ginger
1T chopped fresh lemon grass
1T turmeric
1t chili paste
1T olive oil
2T butter
1.6kg chicken pieces
500ml coconut milk
250ml chicken stock
1T fresh chives, parsley or coriander

Place the nuts, garlic, shallots, ginger, lemon grass, turmeric, olive oil and chili paste in a food processor and blend until smooth to make a paste.
Heat the butter in a large casserole dish and fry the chicken pieces in batches until browned. Place the pieces on kitchen towel to drain.
Heat the coconut milk, paste and stock. Simmer for 5 minutes. Add the chicken pieces and cook until tender with the lid on.
Serve sprinkled with fresh herbs and a salad or cauli-rice.