Coconut Chicken - SB Phase 1

Very Nice!  Definitely a keeper! 

Would serve as a course if planning an "Indian" themed meal.

2 T olive oil

1 lb chicken breast tenders

2 T chicken broth

1 med onion, chopped

1.5 t minced garlic

1 t minced ginger

1 t lemon zest

¾ t minced cilantro

1/8 t ground turmeric

1 c coconut milk

1 t splenda

¼ t red pepper flakes

1 T tamarind paste

2 t water

Heat oil in skillet over med high heat.  Add chicken and cook 5 min per side or until browned and no longer pink in the centre.  Remove chicken and set aside.

Heat broth in same skillet.  Add onion, garlic, ginger, lemonzest, cilantro, cumin and turmeric and cook 5 minutes or until onion is tender but not browned.  Stir in coconut milk, splenda and pepper.  Return chicken to skillet, cover and simmer 10 mins. 

In a small bowl, combine tamarind paste and water.  Stir into sauce and gently boil until thickened and sauce is reduced to approx. 1 cup. 

Divide chicken evenly among 4 plates and top with sauce. 

360 cal per serving.

Served with rice for hubby and steamed veggies.