Sauteed chicken breast in tamarind habanero reduction sauce
Sauteed chicken breast in tamarind habanero reduction sauce

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, sauteed chicken breast in tamarind habanero reduction sauce. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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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 get started with this recipe, we must 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 can achieve it.

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
  1. Make ready 1 lb chicken breast, boneless
  2. Make ready 1 tsp himalayan pink salt
  3. Get 2 cup water
  4. Take 6 tamarinds, fresh
  5. Get 1 habanero pepper, medium
  6. Make ready 1 tbsp coconut oil, organic
  7. Get 1 cup Tuscan kale
  8. Prepare 10 cherry tomatoes

In a pan, saute ginger and garlic with oil, and add the. 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.

Instructions to make Sauteed chicken breast in tamarind habanero reduction sauce:
  1. Peel tamarinds and remove seeds.
  2. Bring water and salt to a boil.
  3. Add tamarind pulp and seeds from habanero pepper.
  4. Slice rest of pepper and put aside.
  5. Bring ingredients to a boil and reduce water over medium meat.
  6. Mash tamarind pulp while reducing to loosen flesh.
  7. Heat coconut oil in sautee pan over medium high heat.
  8. Strain reduction into hot pan, using back of spoon to push through most of the tamarind flesh.
  9. After reducing sauce to a syrupy consistency, add chicken breast and sautee over medium heat, turning half way.
  10. Plate chicken over Tuscan kale and garnish with habanero pepper strips and cherry tomatoes.
  11. Spoon remaining sauce over chicken.
  12. Enjoy!

Slice onion, red pepper and big bok choy leaves into small pieces. Saute them until veggies are soft, and season with salt and pepper. Turn off stove and using the remaining heat, mix in cream cheese. Cut slits into the chicken breast, don't cut all the way through, but try to cut deep as possible. See recipes for Sampalok (Tamarind) Chicken Wings too..

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