Weeknight-friendly Chicken Breast Soup with the tamarind and jaggery we come back to again and again. Big flavour, short shopping list.
Free to cook
Prep everything first: chop the aromatics, measure the tamarind and jaggery elements, and pat the chicken breast dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken breast. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the tinned coconut milk and the rest of the tamarind and jaggery flavours, letting them cook out for a minute until fragrant.
Add the red onion along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
Members
Weeknight-friendly Halloumi Broth with the ginger and green chilli we come back to again and...
Indian Weeknight-friendly Chicken Breast Bisque with the coconut and curry leaf we come back to again...
Indian
Members
Our tested Slow-Cooked Tofu Chowder: golden, generous, and balanced with tamarind and jaggery....
Indian Our tested Slow-Cooked Beef Salad: golden, generous, and balanced with tamarind and jaggery....