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Preparation time
20 minutes
Total time:
1 hour
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Ingredients
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15 mL (1 tbsp.) olive oil
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450 g (1 lb.) chicken breasts, cubed
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1/2 onion, thinly sliced
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1½ red peppers, thinly sliced
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1/2 hot Serrano pepper, seeded and finely chopped
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5 mL (1 tsp.) curry
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2 mL (1/2 tsp.) turmeric
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2 small potatoes, peeled and diced
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2 garlic cloves, minced
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3 pieces of fruit of your choosing: fully ripe peaches or nectarines, peeled, pitted, and diced
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1 lime, zest and juice
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180 mL (3/4 cup) chicken broth
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To taste, salt and pepper
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10 mL (2 tsp.) cornstarch
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30 mL (2 tbsp.) chopped fresh coriander
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Directions
- Preheat oven to 200°C (400°F).
- In a large skillet, heat oil over medium high and brown chicken in it. Add the onion, red pepper, hot pepper, curry, and turmeric. Cook 2 or 3 minutes.
- Add the potatoes, garlic, fruit, lime juice and zest, and chicken broth. Season with salt and pepper to taste.
- Bring to a boil, cover and simmer 15 to 20 minutes, or until potatoes are tender.
- Dissolve cornstarch in 5 mL (1 tsp.) water and add to the mixture. Bring to a boil and cook uncovered until mixture thickens. Add fresh coriander just prior to serving.
- Meanwhile, shape tortillas into cones using toothpicks to secure them. Place on a parchment-lined baking sheet and bake five to seven minutes until crispy.
- Stuff cones generously with the mixture, top with plain yogurt, and serve. No utensils required — just eat them with your hands!
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