Easiest Way to Make Perfect Sauteed chicken breast in tamarind habanero reduction sauce

Hey everyone, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Make Quick Sauteed chicken breast in tamarind habanero reduction sauce. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sauteed chicken breast in tamarind habanero reduction sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sauteed chicken breast in tamarind habanero reduction sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sauteed chicken breast in tamarind habanero reduction sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sauteed chicken breast in tamarind habanero reduction sauce estimated approx 30 mins.

To begin with this particular recipe, we have to 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 that.

First attempt and it was out of the park. Tanginess of tamarind much smoother than lemons and is tempered by its sweetness...

Ingredients and spices that need to be Prepare to make Sauteed chicken breast in tamarind habanero reduction sauce:

1. 1 lb chicken breast, boneless
2. 1 tsp himalayan pink salt
3. 2 cup water
4. 6 tamarinds, fresh
5. 1 habanero pepper, medium
6. 1 tbsp coconut oil, organic
7. 1 cup Tuscan kale
8. 10 cherry tomatoes

Steps to make 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!

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