Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
14 Ingredients
Number of servings
4
- 2teaspoons extra virgin olive oil
- 1 brown onion, finely chopped
- 1/2teaspoons ground ginger
- 500grams chicken thighs, sliced
- 1/3 cup Patak’s Korma Paste
- 1/4 cup coconut milk
- 1 yellow capsicum, finely chopped
- 1 red capsicum, finely chopped
- 10 tortillas
- 5milliliter extra virgin olive oil cooking spray
- 1 Lebanese cucumber, finely chopped
- 1/4 bunch coriander, leaves picked
- 1/2 cup Greek-style natural yoghurt
- 38grams Patak’s Mini Pappadums, to serve
Nutrition per serving
2820kJ / 672Cal
2820 Kilojoules or 672 Calories
32% of daily energy intake*
Protein
35.5grams
Fat
26.8grams
Carbs
70.0grams
Sugars
10.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Serve up this aromatic Indian-inspired korma tortilla bake to awaken the senses on a chilly night. It's ready in three easy steps, making it ideal for a weeknight.
Method
Step 1 of 3
Preheat oven to 200°C/180°C fan-forced. Heat oil in a large frying pan over medium heat. Add onion and cook for 4 minutes. Add ginger and chicken. Increase heat to high and cook for 8 minutes, or until chicken is cooked through. Add paste, milk and half of the capsicum and cook for a further 2 minutes.
Step 2 of 3
Divide mixture between tortillas and fold to enclose. Transfer tortillas to a baking dish, allowing tortillas to overlap. Spray with oil and bake for 15 minutes or until golden.
Step 3 of 3
Combine cucumber, remaining capsicum and coriander in a bowl. Top tortillas with capsicum salsa and yoghurt. Serve with pappadums.
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