Indian Chicken Breast Soup

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.