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Mexican curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
by Ainsley Harriott

From Ready Steady Cook

Method


  1. Preheat the oven to 200C/400F/Gas 6.

  2. To make the tortilla, rub the tortilla with olive oil on both sides and season with salt and freshly ground black pepper.

  3. Bake in the oven for six minutes.

  4. To make the curry, heat the oil in a frying pan and soften the garlic and spring onion.

  5. Add the cumin seeds, curry powder and turmeric and fry for a further minute.

  6. Add the chicken and cook through.

  7. Add the peppers, herbs, cream, yoghurt and lime juice and bring to a simmer. Simmer for three minutes then season with salt and freshly ground black pepper.

  8. To serve, place the tortilla on a warm plate, pour over the curry, spoon over the yoghurt, and garnish with paprika and coriander.

Ingredients

For the tortilla

  • 1 soft flour tortilla
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • pinch paprika
  • coriander leaf, to garnish
  • 2 tbsp Greek yoghurt, to garnish

For the curry

  • 1 tbsp olive oil
  • 1 clove garlic, roughly chopped
  • 1 spring onion, finely chopped
  • pinch cumin seeds
  • ½ tsp medium curry powder
  • ½ tsp turmeric
  • 100g/3½oz chicken breast
  • 25g/1oz Peppadew peppers, sliced
  • 1 tbsp chopped coriander
  • 1 tbsp chopped basil
  • 50ml/2fl oz double cream
  • 50g/2oz Greek yoghurt
  • ½ lime, juice only
  • salt and freshly ground black pepper

Shopping List

Mexican curry

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry

Other

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