RCI-MT.004.0282.001
Coconut Chicken
On a recent trip to the Caribbean I was impressed by all the roadside Barbecue stops that spring up on weekends, where you can buy, very cheaply, a portion of chicken, usually in a good, if rather sticky barbecue sauce, to take away and eat on a wonderful beach somewhere!
Prep15 min
Cook8 min
Total23 min
Servings4
Difficultyadvanced
Ingredients
- 1 tbsp
- ½ lb
- ½ tbsp
- onion½ mediumchopped
- garlic1 cloveminced
- ⅜ tsp
- ½ tsp
- ½ tsp
- <sup><small>1</small></sup>/<small>16</small> tsp ground cumin1 unit
- ½ pinch
- ½ cup
- macadamia nuts1 tbspfinely ground
- ½ tsp
- ⅛ tsp
- ½ tbsp
- 1 tsp
- scallion1 unitchopped (for garnish)
Method
1
Prepare the ingredient base by mincing the garlic clove, chopping the onion into small pieces, and grating the fresh ginger and lemon peel. Measure out all spices (dried cilantro, ground cumin, ground turmeric, ground red pepper) and set aside.
2
Heat the extra-virgin olive oil in a large skillet over medium-high heat for about 1 minute until shimmering.
1 minutes
3
Add the chicken breast tenders to the hot oil and sear for 3-4 minutes on each side until golden brown, then transfer to a plate.
4 minutes
4
In the same skillet, add the chopped onion and sauté for 2 minutes until softened and fragrant.
2 minutes
5
Stir in the minced garlic, grated ginger, and lemon peel, cooking for 30 seconds to release the aromatic flavors.
1 minutes
6
Add the dried cilantro, ground cumin, turmeric, and ground red pepper to the skillet, stirring constantly for 30 seconds to bloom the spices.
1 minutes
7
Return the seared chicken to the skillet and stir to coat with the sauce.
8
Reduce heat to medium-low and simmer the curry for 8-10 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
9 minutes
9
Stir in the finely ground macadamia nuts and sugar substitute, cooking for 1 minute to incorporate the nut thickening agent.
1 minutes
10
Taste and adjust seasoning if needed, then transfer to a serving dish and garnish with freshly chopped scallion before serving.