Made one of my favorite recipes tonight: chicken curry tacos. This is loosely based on a recipe from The Well Filled Tortilla Cookbook
1 cup chopped onions
1 cup chopped hot peppers (pasilla or banana or wax)
1 cup diced carrot
3 tbsp curry powder
2 tbsp butter
Meat from 2 chicken legs, de-skinned or deboned (can use fresh or leftover)
1/2 tsp dried marjoram
Chicken Broth, 1.5 cup (8 fl oz) (remove)
Sherry, dry, 2 fl. oz (remove)
1 cup of frozen yellow corn
Grated cheddar cheese
Feta or other sharp moist cheese
Melt butter in saucepan. Add carrots, onions and peppers. Soften (approx 5 minutes).
After veggies are softened, increase heat and add curry powder. Fry for 2 – 3 minutes.
Add sherry, chicken stock, potatoes, marjoram and chicken. Lower heat and simmer for 30 – 50 minutes.
Approximately 15 minutes before serving, check for liquid. This should be a fairly dry filling. If it’s a bit wet you can mash a few of the potatoes to thicken the sauce.
Add the corn and simmer for another 10 – 15 minutes.
Meanwhile heat up a skillet, grate the cheddar and crumble some feta. Place a small amount of each cheese in a tortilla, add some filling. Fold and fry in a skillet until the tortilla is golden brown and delicious.
This is one of those recipes I fell in love with the first time I made it, sometime back in 1993. It was, at the time, treated as a ‘special food’ one that involved a special trip to the store to get ingredients and a special occasion to make it. Now most everything is a cupboard ingredient and I just kinda throw stuff into the pan in about the right amounts. It says a lot for how my culinary skills have changed.
It’s a pretty forgiving recipe. I’ve made it with fresh chicken, with leftover chicken, even with store bought rotisserie chicken. I’ve left out the peppers and used bell peppers. I’ve also just thrown it into flour tortillas and topped with random cheese. That being said, it really benefits from a salty, moist cheese (feta or queso both work well) and frying the tortilla to crispy.
The filling does freeze well. If there’s any left over.