Mexican Curry

A quick fusion dish featuring spiced chicken simmered in a creamy sauce, served over a crisp baked flour tortilla.

Estimated Nutrition

	Per Serving	Total
Calories	794.5 kcals	794.5 kcals
Carbohydrates	26.2 grams	26.2 grams
Fat	61.4 grams	61.4 grams
Protein	37.8 grams	37.8 grams

Cook Time

15 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

2
tbsp

Greek Yoghurt

to garnish

50
ml

Double Cream

50
g

Greek Yoghurt

Fruits

0.5
piece

Lime

juice only

GrainsCereals

1
piece

Flour Tortilla

soft

Meat

100
g

Chicken Breast

NutsSeeds

1
pinch

Salt

to taste

1
pinch

Black Pepper

freshly ground, to taste

1
pinch

Paprika

to garnish

1
leaf

Coriander

to garnish

1
clove

Garlic

roughly chopped

1
pinch

Cumin Seeds

0.5
tsp

Curry Powder

medium

0.5
tsp

Turmeric

1
tbsp

Coriander

chopped

1
tbsp

Basil

chopped

OilsFats

14.8
ml

Olive Oil

for the tortilla

14.8
ml

Olive Oil

for the curry

Vegetables

1
piece

Spring Onion

finely chopped

25
g

Peppadew Peppers

sliced

Steps

Preheat the oven to 200°C.
Rub the tortilla with olive oil and season with salt and pepper.
Bake the tortilla in the oven for six minutes.
Heat oil in a frying pan and soften the garlic and spring onion.
Add cumin seeds, curry powder, and turmeric and fry for one minute.
Add the chicken and cook it thoroughly.
Stir in peppers, herbs, cream, yoghurt, and lime juice.
Simmer for three minutes and season with salt and pepper.
Place the tortilla on a plate and pour the curry over it.
Top with yoghurt and garnish with paprika and coriander.