Hey everyone, it’s John, welcome to my recipe site. Today, we’re going to make a special dish, sauteed chicken breast in tamarind habanero reduction sauce. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Sauteed chicken breast in tamarind habanero reduction sauce is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is simple, it is quick, it tastes yummy. They are nice and they look wonderful. Sauteed chicken breast in tamarind habanero reduction sauce is something which I’ve loved my whole life.
Bring water and salt to a boil. Want fast, simple, inexpensive, and healthy? Then give this pan-seared chicken in a balsamic reduction sauce a go. It's fancy enough for company and simple enough for everyday fare.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Take 1 lb chicken breast, boneless
- Take 1 tsp himalayan pink salt
- Take 2 cup water
- Take 6 tamarinds, fresh
- Prepare 1 habanero pepper, medium
- Take 1 tbsp coconut oil, organic
- Prepare 1 cup Tuscan kale
- Take 10 cherry tomatoes
Make the tamarind stir-fry sauce by mixing the tamarind paste, chicken stock, fish sauce, sugar, and chilies in a small bowl. Heat a wok or large frying pan over high or medium-high heat. Drizzle in the oil then add the garlic, galangal or ginger, and the chicken along with the marinade. Lemon Pepper Chicken Breasts by ButcherBox.
Instructions 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!
Drizzle in the oil then add the garlic, galangal or ginger, and the chicken along with the marinade. Lemon Pepper Chicken Breasts by ButcherBox. How to Make Restaurant-Worthy Skillet-Roasted Chicken in Lemon Sauce. A reduction is the result of boiling or cooking down a liquid until it reduces to the consistency of a sauce. Another basic reduction sauce I make a lot at home is a simple pan sauce.
So that’s going to wrap it up with this exceptional food sauteed chicken breast in tamarind habanero reduction sauce recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
