Ted really enjoyed this!
2 skinless chicken breasts
Juice of one lime
1/2 tsp. freshly ground black pepper
1/2 tsp. turmeric
1-2 Tbs. Garlic Isle macadamia oil
1 Tbs. tamarind pulp
1/3 c. coconut milk
1 tsp. coriander
Ingredients for Sauce:
2-3 Tbs. Garlic Isle macadamia oil
1/2 tsp. mustard powder
1 Tbs. curry powder
1 onion, diced
1-2 cloves garlic, crushed
1 small can diced tomatoes
1-2 Tbs. Red Boat Fish Sauce
Combine lime juice, pepper, and turmeric. Coat chicken with mixture and allow to marinate for 1-4 hours.
At the appropriate time, heat the macadamia oil in a large skillet. Add onion, mustard, and curry. Cook on low until onions are limp. Add garlic and ginger, tomatoes and fish sauce. Cook uncovered about 15 minutes.
Preheat oven to 325°F. Heat oil in skillet and fry chicken about 4-5 minutes per side. Remove chicken to a small roasting pan. Add 1/4 c. water to the skillet after the chicken has been removed. Stir and add to the tomato sauce mixture. Pour the sauce over the chicken in the roasting pan. Cover and bake about 15 minutes.
Remove chicken to serving plates and add tamarind pulp and coconut milk to the sauce.Cook on the stove top 2-3 minutes until heated thoroughly. To serve, ladle sauce over chicken and sprinkle with coriander.
No need to add a separate veggie dish or salad--this is a complete meal as is.