Indian-Style Chicken Tacos with Vadouvan-Roasted Sweet Potatoes

Indian-Style Chicken Tacos

with Vadouvan-Roasted Sweet Potatoes

30 MIN
2 Servings
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  • with Boneless Chicken Breast Pieces
    includes 10 oz No Added Hormones, Antibiotic-Free Boneless Chicken Breast Pieces
  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
  • with Boneless Chicken Breast Pieces

    From the Test Kitchen

    Savory tomato chutney and sweet honey come together to give bites of chicken bold, Indian-style flavor right before they’re nestled into warm flour tortillas alongside crisp cabbage and a swoosh of sour cream.
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    • Nutrition
      PER SERVING
    • Calories
      800 Cals (est.)
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    fresh
    ingredients
    Indian-Style Chicken Tacos with Vadouvan-Roasted Sweet Potatoes
    Title
    • 10 oz Chopped Chicken Breast
    • 4 Flour Tortillas
    • 1 lb Sweet Potatoes
    • ½ lb Green Cabbage
    • 1 Tbsp Rice Vinegar
    • 2 Tbsps Savory Tomato Chutney
    • 4 tsps Honey
    • ¼ cup Sour Cream
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare & marinate the cabbage
    2 Prepare & marinate the cabbage

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tomato chutney, and 1/4 cup of water. Taste, then season with salt and pepper if desired.

    Cook the chicken & sauce
    4 Cook the chicken & sauce

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Warm the tortillas
    5 Warm the tortillas

    Meanwhile, if you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    Assemble the tacos & serve your dish
    6 Assemble the tacos & serve your dish

    Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked chicken and sauce, and marinated cabbage. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the sweet potatoes
    1 Prepare & roast the sweet potatoes

    Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the sweet potatoes into 1/2-inch-thick rounds. Place on a sheet pan. Drizzle with olive oil and season with salt, pepper, and enough of the curry powder to coat (you may have extra); toss to coat. Arrange in an even layer. Roast 23 to 25 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare & marinate the cabbage

    Meanwhile, cut out and discard the core of the cabbage; thinly slice the leaves. Place in a large bowl. Add half the vinegar and a drizzle of olive oil; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Prepare & marinate the cabbage
    Make the sauce
    3 Make the sauce

    Meanwhile, in a bowl, combine the honey (kneading the packet before opening), tomato chutney, and 1/4 cup of water. Taste, then season with salt and pepper if desired.

    4 Cook the chicken & sauce

    Pat the chicken dry with paper towels; season with salt and pepper. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and cook, stirring frequently, 3 to 4 minutes, or until the sauce is thickened and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired. Cover to keep warm.

    Cook the chicken & sauce
    Warm the tortillas
    5 Warm the tortillas

    Meanwhile, if you prefer to use the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. If you prefer to use a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

    6 Assemble the tacos & serve your dish

    Season the sour cream with salt and pepper. Assemble the tacos using the warmed tortillas, seasoned sour cream, cooked chicken and sauce, and marinated cabbage. Serve the tacos with the roasted sweet potatoes on the side. Enjoy!

    Assemble the tacos & serve your dish
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