Page Not Found

Seared chicken breast with carrot puree, and honey tamarind sauce

Serves 4

Ingredients
4 chicken breasts (180 – 200g each)
50g butter
50g oil
Chilli flakes
Salt and pepper to taste

Carrot purée
500g carrots
20g butter
2 peeled potatoes 
                                                        1 chopped onion
                                                        500ml water 

                                                        Honey tamarind sauce
                                                        100g assam paste
                                                        10g cornflour
                                                        200ml water
                                                        100ml honey
                                                        2 red chillies
                                                        2 garlic cloves
                                                        2 lemongrass stalks
                                                        1 sliced onion
                                                        1 tbsp dark soy sauce
                                                        1 tbsp light soy sauce

                                                        Method 
                                                        Season chicken with chilli flakes, salt and pepper. 
                                                        Add butter and oil to a pan then slowly brown chicken until the skin is golden brown.
                                                        Remove from heat, cover with foil and set aside to rest.

                                                        Carrot purée
                                                        Sweat onion in butter until soft.
                                                        Add the carrots and cook for approximately three minutes before adding the potatoes.
                                                        Add water, cook until potatoes and carrots are soft (approx. 45 minutes).
                                                        Strain vegetables. Using a blender, process the onion, carrot and potato until smooth, season to taste.

                                                        Tamarind sauce
                                                        Dissolve assam paste in water.
                                                        In a saucepot, sweat chillies, onions, garlic and lemon grass until fragrant.
                                                        Add assam paste mixture to the saucepan and allow to boil for fifteen minutes.
                                                        Add honey, dark and light soy sauces.
                                                        Reduce for a further 10 minutes then strain into a bowl or jug.
                                                        Return sauce back into the pot and thicken with cornflour.

                                                        To Serve
                                                        Place carrot puree in centre of plate, slice the chicken breast and arrange on one side of the
                                                        purée. 
                                                        Spoon the honey tamarind sauce on top and around the plate.