Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to make a special dish, sauteed chicken breast in tamarind habanero reduction sauce. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sauteed chicken breast in tamarind habanero reduction sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Sauteed chicken breast in tamarind habanero reduction sauce is something which I have loved my entire life.
Sauteed chicken breast in tamarind habanero reduction sauce. 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 get started with this 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 can achieve it.
The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:
- Get 1 lb chicken breast, boneless
- Make ready 1 tsp himalayan pink salt
- Make ready 2 cup water
- Make ready 6 tamarinds, fresh
- Make ready 1 habanero pepper, medium
- Prepare 1 tbsp coconut oil, organic
- Make ready 1 cup Tuscan kale
- Prepare 10 cherry tomatoes
A good marinade for pork or chicken. This was one of my first recipes I posted here. See great recipes for Jaggery tamarind sauce too! People always used to make tamarind sauce with added sugar but I appreciate the jaggery sauce cuz it's life and taste both much better than sugary sauce. #teamtrees.
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!
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