Indian Chicken Tortillas

Nutrition per serve

Ingredients

• 2clov garlic
• 1pcs capsicum
• 1pcs carrot
• 1pcs Lebanese cucumber
• 300g free-range chicken breast fillet
• 5g vadouvan curry powder
• 50g tomato paste
• 200ml coconut milk
• 1bunch coriander
• 6pcs flour tortillas
• 10ml neutral-flavoured oil
• 5ml white or red wine vinegar
• 5ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Crush or finely chop the garlic. Thinly slice the capsicum. Halve the carrot lengthwise, then thinly slice. Peel the cucumber into ribbons with a vegetable peeler. Thinly slice the chicken into strips.
2. Step 2 — Brown chicken
   Heat 2 tsp oil in a medium deep frypan over high heat. Season the chicken with salt and pepper. Cook the chicken, stirring occasionally, for 2 mins or until golden (the chicken won't be cooked through). Remove from the pan.
3. Step 3 — Start sauce
   Add garlic, curry powder and half the tomato paste* to the frypan over medium-high heat. Cook, stirring, for 30 secs or until fragrant. Add coconut milk, capsicum, carrot and 1 tbs water and bring to a simmer. Reduce heat to medium and cook, stirring occasionally, for 3 mins or until slightly thickened. (It's important the curry doesn't boil or the sauce may separate).
4. Step 4 — Add chicken
   Add the chicken and any resting juices to the curry sauce, then reduce the heat to low. Cook, stirring occasionally, for 3 mins or until the chicken is cooked through and the vegetables are tender. Stir in ½ tsp white wine vinegar. Taste, then season with salt and pepper.
5. Step 5 — Dress cucumber ribbons
   Meanwhile, whisk 1 tsp extra virgin olive oil and ½ tsp white wine vinegar in a bowl, then season with salt and pepper. Add the cucumber and gently toss to coat. Pick the coriander leaves, discarding the stems.
6. Step 6 — Warm tortillas and serve
   Just before serving, put the tortillas on a plate, slightly overlapping, and microwave for 30 secs or until heated through. (Or, warm the tortillas, in batches, in a frypan over medium-high heat for 30 secs each side.) Divide the tortillas among plates and fill with the chicken mixture, cucumber ribbons and coriander to serve.

Allergens

Sulphites, Gluten, Wheat