Coconut ChickenRecipe posted in: Lunch/Dinner
This Coconut Chicken recipe takes inspiration from a traditional Indonesian dish (Opor Ayam) in which chicken is braised in coconut milk.
We made a few tweaks to the classic recipe in order to make it a little leaner: We replaced the typical drumstick or wing with white meat. That way, you can still enjoy this delicious dish without worrying about what it might do to your waistline.
Phase: Phase 2, Phase 3
- 1.5 Healthy Fat
- 1 Lean Protein
- 0.5 Vegetables
- 2 Tbsp. extra virgin olive oil
- 1 pound chicken breast tenders
- 1 Tbsp. chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 tsp. dried cilantro
- 1 tsp. grated fresh ginger
- 1 tsp. finely grated lemon peel
- 1/8 tsp. ground cumin
- Pinch of ground turmeric
- 1 cup light coconut milk (no sugar added)
- 2 Tbsp. macadamia nuts, finely ground
- 1 tsp. sugar substitute
- 1/4 tsp. ground red pepper
- 1 Tbsp. tamarind paste (available in Indian and specialty food markets)
- 2 tsp. water
- Chopped scallion, for garnish
- 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.
- 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.
- Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
- 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.
- Evenly divide the chicken among 4 serving plates. Top with sauce and garnish with the scallion.