Hey everyone, hope you’re 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 food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
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.
Sauteed chicken breast in tamarind habanero reduction sauce is one of the most popular of recent trending meals in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look fantastic. Sauteed chicken breast in tamarind habanero reduction sauce is something which I’ve loved my entire life.
To begin with this recipe, we must 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:
- Take 1 lb chicken breast, boneless
- Take 1 tsp himalayan pink salt
- Make ready 2 cup water
- Get 6 tamarinds, fresh
- Get 1 habanero pepper, medium
- Prepare 1 tbsp coconut oil, organic
- Prepare 1 cup Tuscan kale
- Get 10 cherry tomatoes
The liquid can be just about anything but is usually Another basic reduction sauce I make a lot at home is a simple pan sauce. Here's where you saute, lets say a chicken breast, in a saute pan. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. I paired this chicken with the spicy orange sauce and thought it was delicious.
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!
I did cut the chicken into slices before cooking–which helped it to cook faster. Add tamarind paste, sugar, salt, and pepper to the pot. Cook on medium-high heat until slightly thickened. Add the sautéed shrimps and stir carefully so that the shrimps cooked through and coated with the sauce. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms.
So that is going to wrap this up with this exceptional food sauteed chicken breast in tamarind habanero reduction sauce recipe. Thank you very much for reading. I am 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 loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
