South Beach Coconut Chicken

Total Time
40mins
Prep 15 mins
Cook 25 mins

I have not tried this recipe. I got it from Daily Diet Dish Tips. Chicken tends to be a dinnertime staple — it's the number one item people search for on SouthBeachDiet.com. Next time chicken is on the menu, why not try this flavorful, satisfying meal instead of your usual fare? 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.

Ingredients Nutrition

Directions

  1. 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.
  2. 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. Return the chicken to the skillet, cover, and simmer for 10 minutes, or until the chicken is cooked through.
  3. Remove the chicken to a plate and keep warm. Do not discard the sauce in the pan.
  4. 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 1/2 cup.
  5. Evenly divide the chicken among 2 serving plates. Top with sauce and garnish with the scallion. Recipe from The South Beach Diet® Cookbook.

Reviews

(3)
Most Helpful

This is very good! I added some shallots to fry together with onions and also extra cayenne pepper for the spicy kick! The curry went very well with brown rice. My tamarind paste is salted so there was no need to add any salt. Excellent Dish!

pinkstreak July 17, 2011

Doubled the recipe and we ate it all! So so yummy. Definitely a keeper! My toddlers even loved it.

WeazelChef August 23, 2009

Yummy! I added a little extra red pepper, and substituted a heaping teaspoon of green curry paste for the tamarind, since that's what was in pantry. Very good reviews, and requests for seconds from DH. I might try cutting the onions a bit smaller next time, as the sauce was a tad chunky. I will definitely make this again - it does NOT taste like diet food!

Captain Apollo February 18, 2009

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