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Chicken Tikka Tacos
Chicken Tikka Tacos

Chicken Tikka Tacos

With Indian Style Refried Beans

Recipe Development Team
Recipe Development TeamPublished on December 29, 2020
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Tags:
Rapid
•Spicy
Allergens:
Milk
•Mustard
•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active 20 minutes
DifficultyMedium

Ingredients

serving amount

75

Low Fat Natural Yoghurt

(Contains: Milk)

50

Korma Curry Paste

(Contains: Mustard)

260

Diced Chicken Thigh

1

Baby Gem Lettuce

2

Spring Onion

1

Garlic Clove**

1

Black Beans

1

Chicken Stock Powder

6

Plain Taco Tortillas

(Contains: Cereals containing gluten)

Not included in your delivery

50

Water for the Beans

Nutritional information

Energy (kcal)740 kcal
Energy (kJ)3096 kJ
Fat24.8 g
of which saturates6.6 g
Carbohydrate75.7 g
of which sugars10.3 g
Protein46.3 g
Salt3.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Spoon
•Medium Bowl
•Chopping Board
•Sieve
•Garlic Press
•Knife
•Baking Tray
•Potato Masher
•Medium Saucepan
•Plate

Cooking Instructions and Tips

Marinate the Chicken
1

A) Preheat your grill to high. B) Put 1 tbsp of natural yogurt per person into a medium bowl along with a quarter of the korma paste, diced chicken thighs and season with salt and pepper.C) Mix together and set aside. IMPORTANT: Wash your hands after handling raw meat.

Veggie Prep
2

A) Trim the root from the baby gem, halve lengthways, thinly slice. B) Trim the spring onions then slice thinly. Peel and grate the garlic (or use a garlic press)C) Drain and rinse the black beans in a sieve.

Cook the Chicken
3

A) Pop the chicken onto a foil lined baking tray, spread out in a single layer.B) Pop under the grill until the chicken is cooked through, 10-12 mins. Turn halfway. IMPORTANT: The chicken is cooked when no longer pink in the middle. C) Once cooked, remove from the grill and set aside.

Cook the Refried Beans
4

A) Meanwhile, heat a drizzle of oil in a saucepan on medium heat. B) Add the garlic, half of the spring onions and remaining korma paste. Stir and cook for 1 minute.C) Add the black beans and chicken stock and water (see ingredients for amount). Bring to the boil.D) Reduce the heat slightly and gently, mash the beans with a fork or potato masher as they cook.E) Simmer until the mixture has thickened, 8-10 mins, stirring frequently. TIP: Add a splash more water if dry.

Warm the Tacos
5

A) Arrange the tacos in one layer on another baking tray.B) Place the tray under the chicken and warm for 2-3 mins.

Plate Up
6

A) Serve the tacos with a spoonful of the re-fried beans, topped with sliced lettuce and grilled chicken.B) Finish with a drizzle of yogurt and the remaining spring onions. Enjoy!

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