Coconut Chicken (South Beach Diet Recipe)

2 tablespoons extra virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
Pinch of ground turmeric
1 cup light coconut milk (no sugar added)
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar substitute
1/4 teaspoon ground red pepper
1 tablespoon tamarind paste (hard to find, and I didn't use it or calculate it in the nutrition info)
2 teaspoons water
Chopped scallion, for garnish

I did not buy tamarind paste. I did boil the sauce a bit for it to thicken.

1. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
2. Heat the broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar substitute, and red pepper. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
3.Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
4. In a small bowl, combine the tamarind paste and water. Stir into the sauce in the skillet and gently boil until thickened and the mixture measures about 1 cup.
5.Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with the scallion

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNEK913.