Hello everybody, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sauteed chicken breast in tamarind habanero reduction sauce is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Sauteed chicken breast in tamarind habanero reduction sauce is something which I have loved my whole life.
Great recipe for Sauteed chicken breast in tamarind habanero reduction sauce. First attempt and it was out of the park. Tanginess of tamarind much smoother than lemons and is tempered by its sweetness.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sauteed chicken breast in tamarind habanero reduction sauce using 8 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
- Prepare chicken breast, boneless
- Prepare himalayan pink salt
- Take water
- Make ready tamarinds, fresh
- Make ready habanero pepper, medium
- Get coconut oil, organic
- Make ready Tuscan kale
- Get cherry tomatoes
Roasted Chicken Breast with Mushroom Wine Reduction Sauce. chicken breast, honey, sprinkle of herbes de provence or mix herbs, paprika or curry powder, garlic powder or finely chopped garlic, salt and pepper, butter to sear, large white mushrooms. I'm making this for a Chicken Ballotine I'm working on. Fish in Spicy Tamarind Sauce (Asam Pedas). and Spicy Tamarind Sauce (Asam Pedas). The main difference is that Asam Laksa uses fish stock and fish meat in it's broth while the Asam Pedas.
Steps to make Sauteed chicken breast in tamarind habanero reduction sauce:
- Peel tamarinds and remove seeds.
- Bring water and salt to a boil.
- Add tamarind pulp and seeds from habanero pepper.
- Slice rest of pepper and put aside.
- Bring ingredients to a boil and reduce water over medium meat.
- Mash tamarind pulp while reducing to loosen flesh.
- Heat coconut oil in sautee pan over medium high heat.
- Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh.
- After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way.
- Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes.
- Spoon remaining sauce over chicken.
- Enjoy!
Pour water into a saucepan and add tamarind pod pieces, habanero pepper, garlic, salt, and black pepper. Bring to a boil and reduce heat to low; simmer until tamarind pods begin to break down and seeds appear. Press pods against side of pan with a slotted spoon as they cook to help extract pulp. Once the chicken is done, you can simply use the remaining tamarind for serving purposes. The chicken is usually marinated with the mixture of different kinds spices such as garlic, shallot, chili pepper, tamarind juice, galangal, turmeric, ginger, bay leaf, candle nuts, and sweet soy sauce. 'Ayam Bakar' is u.
So that is going to wrap this up for this exceptional food sauteed chicken breast in tamarind habanero reduction sauce recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
