Recipe

Butter Chicken and Carrot Pickle Taco for 2

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Butter Chicken and Carrot Pickle Taco for 2

A fusion of the worlds we all enjoy Cape Malay with some Mexicano deliciousness in this buttery chicken and carrot and baby radish taco delight.




Ingredients to serve 2

  • 2 x Chicken Breast - cut into cubes
  • 100ml x Cream
  • 100g x Cherry Tomatoes - quartered
  • 2 x Baby Radish - thinly sliced/grated - See Gino's Tip
  • 1 x Carrots - shaved with a peeler or grated
  • 10g x Coriander - chopped, stems and all
  • 30ml x Apple Cider Vinegar
  • ½ tsp x Poppy Seeds
  • 4 x Tortilla Wraps
  • 150ml x DD Curry Base
  • 50g x Butter
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Ingredients to serve 4

  • Chicken Breast - cut into cubes
  • Cream
  • Cherry Tomatoes - quartered
  • Baby Radish - thinly sliced/grated - See Gino's Tip
  • Carrots - shaved with a peeler or grated
  • Coriander - chopped, stems and all
  • Apple Cider Vinegar
  • Poppy Seeds
  • Tortilla Wraps
  • DD Curry Base
  • Butter
  • Sugar/Sweetener (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”.

Washing Instruction

Wash your hands, cherry tomatoes, baby radishes and carrots well. Rinse your coriander thoroughly and drain on paper towel.

Gino's Tip

Different cuts on your vegetables offer different textures and subtle flavour changes - so try them all (thinly sliced/grated) or stick to your favourite prep method.

Step 1 - Butter Chicken Curry

Season your chicken well with salt and pepper. Heat a large casserole pan over high heat, add half of your butter and cook the chicken for 5-7 minutes. When done, transfer to a serving dish and add the remaining butter and your DailyDish Curry Base to the pan. Reduce the heat to low and simmer for 3-4 minutes. Lastly, return your chicken to the sauce along with your cream and cook for a further 1-2 minutes until warmed through. Taste and season to your liking with salt and pepper.

Step 2 - Grape Tomato and Radish Salsa

Toss your quartered cherry tomatoes, sliced/grated/quartered baby radishes, julienned/grated carrots, chopped coriander and poppy seeds in a medium mixing bowl. Now add your apple cider vinegar, a good few glugs of olive oil and balance with brown sugar or sweeter - your aiming for a fresh tart and sweet flavor profile.

Step 3 - Soft Shell Tacos

Proceed to heat your soft shell tacos in the microwave for about 40 seconds or by pan-frying them with a bit of olive until golden and brown spots start to develop about 20 seconds.

To Serve

Divide your soft shell tacos amongst your servings, top with your butter chicken curry, and serve with your grape tomato and radish salsa. Enjoy!