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Ingredients for Sauteed chicken breast in tamarind habanero reduction sauce:

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

Sauteed Chicken Breast With Artichokes And PeppersFood Network UK. unsalted butter, flat leaf. Continue stir-frying in this way until all the sauce has been added and the chicken and mushrooms. Photo: Becky Luigart-Staynor; Stylist: Cindy Barr. I paired this chicken with the spicy orange sauce and thought it was delicious.

Sauteed chicken breast in tamarind habanero reduction sauce how to cook:

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!

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. We recommend this Stuffed Turkey Breast in Tamarind Sauce.

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