Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup chicken broth
- 1/2 cup canned diced tomatoes
- 1/4 cup chopped fresh cilantro
- 8 Indian-style flatbreads (such as naan or roti)
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 1/4 cup plain yogurt
- 1/4 cup mango chutney
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Heat the oil in a large skillet over medium-high heat.
2. Add the onion and garlic and cook until softened, about 3 minutes.
3. Add the chicken and cook until browned on all sides, about 5 minutes.
4. Add the curry powder, cumin, coriander, turmeric, paprika, salt, and pepper and stir to coat the chicken.
5. Pour in the chicken broth and diced tomatoes and bring to a simmer.
6. Reduce the heat to low and simmer for 10-15 minutes, until the chicken is cooked through and the sauce has thickened.
7. Stir in the cilantro and remove from heat.
8. Warm the flatbreads in the microwave or oven.
9. To assemble the tacos, place a spoonful of the chicken mixture on each flatbread.
10. Top with shredded lettuce, diced tomatoes, and diced cucumber.
11. Drizzle with yogurt and mango chutney.
12. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking chicken and low heat for simmering the sauce.
Serving size:
This recipe makes 8 tacos.
Nutritional information:
Calories: 330
Fat: 8g
Carbohydrates: 43g
Protein: 22g
Sodium: 580mg
Sugar: 6g
Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with tofu or chickpeas for a vegetarian option.
- Cilantro can be substituted with parsley or basil.
- Mango chutney can be substituted with any other type of chutney or salsa.
Variations:
- Add diced bell peppers or carrots to the chicken mixture for extra vegetables.
- Use different types of lettuce or greens for a different flavor.
- Add sliced avocado or guacamole for extra creaminess.
Tips and tricks:
- Cut the chicken into small pieces to ensure even cooking.
- Use a non-stick skillet to prevent the chicken from sticking.
- Warm the flatbreads in the microwave for 10-15 seconds or in the oven at 350°F for 5 minutes.
Storage instructions:
Leftover chicken mixture can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken mixture in a skillet over medium heat until warmed through.
Presentation ideas:
Arrange the tacos on a platter and garnish with extra cilantro or chopped peanuts.
Garnishes:
Cilantro, chopped peanuts, sliced jalapeños.
Pairings:
Serve with a side of rice or roasted vegetables.
Suggested side dishes:
- Cucumber salad
- Roasted sweet potatoes
- Garlic naan bread
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or water to thin it out.
- If the chicken is not cooked through, continue simmering until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and surfaces before handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to a safe temperature of 165°F.
Food history:
Indian tacos are a popular dish in Native American cuisine, typically made with fry bread and chili or other toppings. This recipe puts a twist on the classic by using Indian-style flatbreads and curried chicken.
Flavor profiles:
This dish has a spicy, savory flavor from the curry powder and other spices, balanced by the sweetness of the mango chutney and the coolness of the yogurt.
Serving suggestions:
Serve the tacos with extra toppings and sauces on the side so guests can customize their own.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A