Chicken Breast Stew

Name: Chicken Breast Stew - Anda A.
Ingredients: For the base: 4 finely chopped onions; 40 g unsalted butter; 1 finely grated garlic clove; 80 g tomato sauce; 2 tablespoons brown sugar (adjust to taste); 40 g tamarind paste (unsweetened); remove the seeds; 150 ml hot water; 2 tablespoons olive oil; 1 chicken breast cut into pieces as desired. Spice seeds: 2 teaspoons black mustard seeds; 1 1/2 teaspoons fenugreek seeds; 1 teaspoon coriander seeds. Other spices: 1/4 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon turmeric; a pinch of cayenne pepper or hot pepper (adjust to taste); 1 teaspoon fine sea salt.

Diverse - Chicken Breast Stew by Anda A. - Recipia

In a large saucepan, start by sautéing the finely chopped onion in butter over low heat for about 25 minutes. This step is crucial as the onion will become sweet and fragrant, releasing all its juices. Make sure to stir occasionally to prevent burning. Once the onion has turned golden, add the crushed garlic, letting it sauté alongside the onion for one minute. Then, add the tomato sauce, mixing well to combine the flavors. Once the ingredients are well integrated, remove the saucepan from the heat and let the mixture cool slightly. Meanwhile, in a bowl, combine the sugar, tamarind paste, and hot water. Stir with a spoon until the sugar is completely dissolved and the tamarind paste is well combined. This mixture will add a note of acidity and sweetness to the dish, balancing the intense flavors of the meat. In another larger saucepan or skillet, heat a little olive oil. When the oil is hot, add the chicken pieces, frying them on each side for a few minutes to seal in their juices. Once the chicken has developed a light golden crust, add the seeds (such as cumin or coriander seeds) and let them fry for a minute to release their aroma. Next, add the remaining spices: turmeric, paprika, salt, and pepper. Mix everything well and let it fry for another minute. Now, pour in the previously prepared tomato sauce along with the water and tamarind mixture. Stir everything together, ensuring all the ingredients are well combined. Cover the saucepan and let it simmer on low heat for about 10 minutes or until the chicken is fully cooked, depending on the thickness of the pieces. It is important to check periodically that the chicken does not stick and to add a little water if the sauce becomes too thick. Meanwhile, prepare the basmati rice according to the package instructions so that it is fluffy and fragrant. Finally, serve the chicken in tomato sauce alongside the hot basmati rice, garnishing the dish with freshly chopped parsley for an extra touch of freshness. This recipe is ideal for a family dinner, offering a delicious combination of flavors that is sure to delight the taste buds of your loved ones. Enjoy your meal!

Ingredients

For the base: 4 finely chopped onions
40 g unsalted butter
1 finely grated garlic clove
80 g tomato sauce
2 tablespoons brown sugar (adjust to taste)
40 g tamarind paste (unsweetened)
remove the seeds
150 ml hot water
2 tablespoons olive oil
1 chicken breast cut into pieces as desired. Spice seeds: 2 teaspoons black mustard seeds
1 1/2 teaspoons fenugreek seeds
1 teaspoon coriander seeds. Other spices: 1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
a pinch of cayenne pepper or hot pepper (adjust to taste)
1 teaspoon fine sea salt.

Chicken Breast Stew

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