Coconut Chicken (Opor Ayam Chicken – Indonesian)

INGREDEINTS FOR 4 SERVINGS:
2 Tbs. Olive Oil
1 Lb. Chicken Breast Tenders
1 Tbs. Chicken Broth
1 Medium Onion, Finely Chopped
2 Cloves Garlic, Minced
¾ tsp. Dried Cilantro
1 tsp. Fresh Grated Ginger
1 tsp. Finely Grated Lemon Peel
1/8 tsp. Ground Cumin
Pinch Ground Turmeric
1 C. Coconut Milk
2 Tbs. Macadamia Nuts, Finely Ground
2 Tbs. Sugar
1/8 tsp. Ground Red Pepper
1 Tbs. Curry Paste
2 tsp. Water
Chopped Scallion, for Garnish
INSTRUCTIONS:
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 and cook for 5 minutes, or until the onion is tender but not browned. Stir in the coconut milk, nuts, sugar, and red pepper. Combine the water and curry paste and add to the sauce. Return the chicken to the skillet, cover and simmer for 10 minutes, or until the chicken is cooked through. Remove the chicken and top with the sauce. Garnish with the scallions.