2 tablespoons extra-virgin olive oil
1 pound chicken breast tenders
1 tablespoon chicken broth
1 medium onion, chopped
2 cloves garlic, minced
3/4 teaspoon dried cilantro
1 teaspoon grated fresh ginger
1 teaspoon finely grated lemon peel
1/8 teaspoon ground cumin
pinch of ground turmeric
1 cup coconut milk
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste
2 teaspoons water
Chopped scallion for garnish
Cooked rice
Procedure:
Using a large skillet, heat oil and cook chicken - about 5 minutes per side or until browned and no longer pink in the center. Remove to platter and set aside.
Using same pan, heat broth; add 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 coconut milk, nuts, sugar, red pepper and shrimp.
Return the chicken to skillet, cover and simmer for 10 minutes or until the chicken is heated through; remove to platter and keep warm.
Using same pan (do not discard sauce) add tamarind paste and water previously mixed in small bowl. Bring to a gentle boil until thickened and mixture measure about 1 cup.
Cook and divide rice; evenly divide the chicken and shrimp among 4 plates. Top with sauce and garnish with scallion.
Serves 4
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