Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Macadamia Nut | not in our table | 0 |
| Tamarind | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp extra-virgin olive oil
- ½ lb chicken breast tenders
- ½ tbsp chicken broth
- ½ medium onion, chopped
- 1 clove garlic, minced
- ⅜ tsp dried cilantro
- ½ tsp grated fresh ginger
- ½ tsp finely grated lemon peel
- 1/16 tsp ground cumin
- ½ pinch of ground turmeric
- ½ cup light coconut milk (no sugar added)
- 1 tbsp macadamia nuts, finely ground
- ½ tsp sugar substitute
- ⅛ tsp ground red pepper
- ½ tbsp tamarind paste (available in Indian and specialty food markets)
- 1 tsp water
- scallion, chopped (for garnish)
Directions
Heat the oil in a large skillet over medium-high 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; cook for 5 minutes (or until the onion is tender but not browned).
Stir in the coconut milk, nuts, sugar substitute, 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 about ½ cup.
Evenly divide the chicken among 2 serving plates.
Top with sauce and garnish with the scallion.