Recipe of Gordon Ramsay Sauteed chicken breast in tamarind habanero reduction sauce

Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sauteed chicken breast in tamarind habanero reduction sauce. One of my favorites. For mine, I am going to 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 favored of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Sauteed chicken breast in tamarind habanero reduction sauce is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to 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 that.

The ingredients needed to make Sauteed chicken breast in tamarind habanero reduction sauce:

1. Make ready chicken breast, boneless
2. Take himalayan pink salt
3. Get water
4. Take tamarinds, fresh
5. Make ready habanero pepper, medium
6. Get coconut oil, organic
7. Take Tuscan kale
8. Prepare cherry tomatoes

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!

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