Coconut Chicken
Author: Kristen Barkley
Recipe type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4
A delicious chicken dish that includes tumeric giving it anti inflammatory properties.
Ingredients
- 1 pound chicken breast tenders
- 2 Tbsp olive oil
- 1 Tbsp chicken broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- ¾ tsp dried cilantro
- 1 tsp grated fresh ginger
- 1 tsp finely grated lemon peel
- ⅛ teaspoon ground cumin
- pinch of ground tumeric
- 1 cup coconut milk
- 2 Tbsp macadamia nuts, finely ground
- ¼ tsp ground red pepper
- 1 Tbsp honey
- ¼ cup lemon juice
- chopped scallions, for garnish
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add chicken and cook 5 minutes per side, or until browned and no longer pink in the center. Remove the chicken to a plate and set aside.
- Heat broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin and tumeric and cook for 5 minutes or until onion is tender but not browned. Stir in the coconut milk, nuts and red pepper.
- Return the chicken to the skillet, cover and simmer for 10 minutes, or until the chicken is cooked through.
- 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.
