Tamarind Peanut Chicken

Ingredients

• •500 g Main protein or tofu
• •1 lb Chicken breast
• •1 piece Onion, diced
• •1 teaspoon Salt
• •4 cloves Garlic, minced
• •0.5 teaspoon Black pepper
• •1 tbsp Ginger, minced
• •1 cup Tomato or pepper base
• •2 tablespoons Vegetable oil
• •3 cloves Garlic
• •1 cup Chicken broth
• •1 medium Onion
• •2 tsp Primary spice blend
• •1 cup Chicken broth
• •0.25 cup Fresh herb garnish
• •2 tablespoons Vegetable oil
• •2 tbsp Cooking oil
• •1 tsp Salt and black pepper

Instructions

1. 1

   Prep all ingredients and season the main protein lightly.

   💡 Mise en place keeps heat control precise.

2. 2

   Sweat onion in oil until translucent, then add garlic and ginger.

   💡 Do not brown aromatics early; sweetness first.

3. 3

   Add spice blend and toast for 30 seconds.

   💡 Blooming spices in fat unlocks volatile aromas.

4. 4

   Add base and liquid, simmer until slightly reduced.

   💡 Target a nappe-style consistency, not watery.

5. 5

   Add protein and cook gently until just done.

   💡 Carryover heat finishes without drying.

6. 6

   Adjust salt, acid, and heat balance before plating.

   💡 Final seasoning defines restaurant-level precision.

7. 7

   Plate with herb garnish and serve immediately.

   💡 Fresh herbs at finish preserve brightness and aroma.