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1 tbsp virgin coconut oil; 1/2 lb chicken breast tenders
1/2 tbsp chicken broth; 1/2 medium onion, chopped
1 cloves garlic, minced; 3/8 tsp dried cilantro
1/2 tsp grated fresh ginger; 1/2 tsp finely grated lemon peel
1/16 tsp ground cumin; 1/2 pinch ground turmeric
1/2 cup coconut cream; 1 tbsp fresh pili nuts, finely ground
1/2 tsp sugar; 1/8 tsp ground red pepper
1/2 tbsp tamarind paste; 1 tsp water

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, 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 1/2 cup.
Evenly divide the chicken among 2 serving plates. Top with sauce.

Source: South Beach Diet Daily Dish