How to make it

  • 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 1/2 cup.
  • Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion.
  • Nutritional Information:
  • 360 calories
  • 25 g total fat (14 g sat)
  • 66 mg cholesterol
  • 10 g carbohydrate
  • 28 g protein
  • 3 g fiber
  • 60 mg sodium
  • Recipe from The South Beach Diet Cookbook

Reviews & Comments 1

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    " It was excellent "
    grizzlybear ate it and said...
    Looking foward to trying this ......Great my 5
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