Serves: 4-6 people

Ingredients:

Chicken

• 2 Tbsp. (30mL) President’s Choice® Liquid Coconut oil
• 8 boneless chicken thighs, cut into 1” pieces
• 1 large onion, peeled and finely chopped
• 2 sweet potatoes, peeled, cut into ½” dice
• 1 small eggplant, cut into 1/4” dice
• 1 red pepper, cut into ½” dice
• 2 cloves of garlic, minced
• 2 Tbsp. (30mL) grated ginger
• 1 small red chili, thinly sliced
• 2 Tbsp. (30mL) mustard seeds
• 2 Tbsp. (30mL) President’s Choice® Black Label Tandoori Spice Blend
• 1 tsp. (5mL) turmeric
• 1-pint cherry tomatoes, cut in half
• ½ a bunch of fresh coriander 2 pieces President’s Choice® Tortillas

Minted Cucumber Yogurt (makes 2 cups (500mL))

• 1 cup (250mL) natural yogurt
• ½ a bunch of fresh mint, finely chopped
• Juice of ½ a lemon
• 1 cm piece of ginger, grated
• 1 small cucumber, seeded and grated
• Salt and pepper

Instructions:

• In a large sauté pan over medium high heat add some olive oil and the chicken. Season with salt and pepper. Cook for about 3-4 minutes until just cooked.
• Remove to a bowl.
• Return the pan to the stove and add the sweet potatoes and onion and cook until just soft.
• Add the eggplant and pepper and continue cooking for 2 minutes.
• Add the garlic, ginger, chili, curry powder, turmeric and stir together well.
• Return the chicken to the pan and tomatoes and season with salt and pepper.
• Remove from heat and mix in chopped cilantro. Mix all of the ingredients for the minted cucumber yogurt together and season well.
• Spoon chicken mixture into tortillas and top with minted cucumber yogurt.