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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 241.4
  • Total Fat: 8.3 g
  • Cholesterol: 54.6 mg
  • Sodium: 567.3 mg
  • Total Carbs: 23.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 17.1 g

View full nutritional breakdown of Chicken Curry taco filling calories by ingredient
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Chicken Curry taco filling

Submitted by: LAURATATKINS

Introduction

This is a filling for a mild chicken curry roughly based on a recipe in "The Well Filled Tortilla Cookbook" This is a filling for a mild chicken curry roughly based on a recipe in "The Well Filled Tortilla Cookbook"
Number of Servings: 5

Ingredients

    1 cup chopped onions
    1 cup chopped hot peppers (pasilla or banana or wax)
    1 cup diced carrot
    3 tbsp curry powder
    2 tbsp butter

    Meat from 2 chicken legs, de-skinned or deboned (can use fresh or leftover)

    1/2 tsp dried marjoram
    Chicken Broth, 1.5 cup (8 fl oz) (remove)
    Sherry, dry, 2 fl. oz (remove)

    1 cup of frozen yellow corn

Directions

Melt butter in saucepan. Add carrots, onions and peppers. Soften (approx 5 minutes).

After veggies are softened, increase heat and add curry powder. Fry for 2 - 3 minutes.

Add sherry, chicken stock, potatoes, marjoram and chicken. Lower heat and simmer for 30 - 50 minutes.

Approximately 15 minutes before serving, check for liquid. This should be a fairly dry filling. If it's a bit wet you can mash a few of the potatoes to thicken the sauce.

Add the corn.

Makes filling for 8 - 10 tacos. Serve in flour tortillas with feta and cheddar cheese. Tortillas stuffed with filling and cheese can be lightly fried for more flavor.

Number of Servings: 5

Recipe submitted by SparkPeople user LAURATATKINS.





TAGS:  Poultry |

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