Tandoori Spiced Chicken and Sweet Potato Burritos

Serves: 4-6 people



  • 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


  • 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.