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 (substitute light, no sugar added, if desired)
2 tablespoons macadamia nuts, finely ground
1 teaspoon sugar (substitute Splenda, if desired)
1/4 teaspoon ground red pepper
2 cups fully cooked shrimp
1 tablespoon tamarind paste (available in Indian and specialty stores)
2 teaspoons water Chopped scallion, garnish
.
Heat oil in a large skillet over medium-high heat. Add chicken and cook 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 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 the skillet,
cover and simmer for 10 minutes or until the chicken is heated through.
Remove the chicken and shrimp 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 cup. Evenly divide the chicken and shrimp among 4
plates. Top with sauce and garnish with scallion.
Serves 4