
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.