From the kitchen of South Beach Diet Cookbook.
If Bali is the ultimate island, then this dinner is the ultimate Bali taste. Chicken braised in coconut milk (Opor Ayam) is a true classic of Indonesian fare. We did change the chicken to white meat instead of the traditional drumstick or wing. New traditions can sometimes be better than old ones.
Makes 4 servings.
- 2 tablespoons extra virgin olive oil
- 1 pound chicken (or turkey) breast tenders
- 1 tablespoon chicken broth
- 1 medium onion, minced
- 2 cloves garlic, minced
- ¾ teaspoon dried cilantro
- 1 teaspoon finely grated lemon peel
- 1/8 teaspoon ground cumin
- Pinch of ground turmeric
- 1 cup light coconut milk (no sugar added)
- 2 tablespoons macadamia nuts, finely ground
- 1 teaspoon sugar substitute
- ¼ teaspoon ground red pepper
- 1 tablespoon tamarind paste
- 2 teaspoons water
- Chopped scallion, for garnish
Heat the oil in a large skillet over medium-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 (you may need to add a little more oil and/or water here). 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 in 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 scallion.