Spicy Ginger Chicken Tacos with Curry-Roasted Potatoes

Spicy Ginger Chicken Tacos

with Curry-Roasted Potatoes

Group Created with Sketch. 30 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 680 Cals/serving
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For this flavorful, Indian-style dish, you’ll fill warm tortillas with bites of tender chicken cooked with fragrant ginger and fiery bird’s eye chile pepper—perfectly tempered by a crisp cabbage slaw dressed with cooling cucumber yogurt.
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ingredients
Spicy Ginger Chicken Tacos with Curry-Roasted Potatoes
Title
  • 10 oz Chopped Chicken Breast
  • 4 Flour Tortillas
  • ½ lb Red Cabbage
  • ¾ lb Golden Potatoes
  • 1 Piece Ginger
  • 1 clove Garlic
  • 1 Bird's Eye Chile Pepper
  • 2 Tbsps Vegetarian Worcestershire Sauce
  • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
  • 2 tsps Vadouvan Curry Powder
Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the 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 thoroughly coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. 

Prepare the remaining ingredients & make the slaw
2 Prepare the remaining ingredients & make the slaw

Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl; add the tzatziki. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; thinly slice (for a milder dish, remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling. 

Cook the chicken
3 Cook the chicken

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 chopped ginger and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the worcestershire sauce, scraping up any browned bits (or fond) from the pan.

Warm the tortillas
4 Warm the tortillas

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. 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. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Finish & serve your dish
5 Finish & serve your dish

To the bowl of roasted potatoes, add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, and cooked chicken. Serve the tacos with the finished potatoes on the side. Enjoy!

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Prepare & roast the potatoes
1 Prepare & roast the potatoes

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the 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 thoroughly coat. Arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a large bowl. 

2 Prepare the remaining ingredients & make the slaw

Meanwhile, peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Cut out and discard the core of the cabbage; thinly slice the leaves. Place in a bowl; add the tzatziki. Season with salt and pepper; toss to coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Cut off and discard the stem of the pepper; thinly slice (for a milder dish, remove the ribs and seeds). Thoroughly wash your hands and cutting board immediately after handling. 

Prepare the remaining ingredients & make the slaw
Cook the chicken
3 Cook the chicken

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 chopped ginger and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 4 minutes, or until the chicken is browned and cooked through. Turn off the heat. Stir in the worcestershire sauce, scraping up any browned bits (or fond) from the pan.

4 Warm the tortillas

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. 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. Transfer the warmed tortillas to a work surface and carefully unwrap. 

Warm the tortillas
Finish & serve your dish
5 Finish & serve your dish

To the bowl of roasted potatoes, add a drizzle of olive oil and as much of the garlic paste as you’d like; toss to combine. Taste, then season with salt and pepper if desired. Assemble the tacos using the warmed tortillas, slaw, and cooked chicken. Serve the tacos with the finished potatoes on the side. Enjoy!