Ingredients:
|
Directions:
Heat the oil in a large skillet over medium high heat. Add the chicken and cook for 5 min 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 tumeric and cook for 5 minutes, or until the onion is tender but not browned.
Stir in the coconut milk, splenda, 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 1 cup.
Evenly divide the chicken among 4 servings, top with sauce and garnish with scallions.
|
|