Chicken curry tacos

Chargrilled spiced chicken, pickled radishes, a coriander green chilli chutney, cabbage and warmed flour tortillas come together in this fusion Tex-Mex and Indian chicken dinner, shared by Masterchef winner Justin Narayan.

• serves

  3-4

• prep

  20 minutes

• cook

  10 minutes

• difficulty

  Easy

Series. Cooking. Rated PG.

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The Cook Up with Adam Liaw

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Ingredients

• 6 chicken thighs (around 500 g)
• ¼ cabbage, thinly sliced
• 10 flour tortillas
• Coriander leaves, to serve

For the marinade

• 4 garlic cloves
• ½ onion
• 1 tsp caster sugar
• 1 tsp ground cumin
• 1 tsp turmeric powder
• 1 ½ tsp ground coriander
• ½ tsp smoked paprika
• ½ tsp garam masala
• ½ lime, juiced
• 1 ½ tsp salt or to taste
• 100 ml grapeseed oil

For the pickled radishes

• 1 cup (250 ml) water
• ½ cup (125 ml) white vinegar
• 1 tbsp salt
• 1 tbsp caster sugar
• 4 baby radishes, very thinly sliced

For the coriander and green chilli chutney

• 1 small bunch coriander
• 1-2 green chillies
• 1 garlic clove
• 1 lime, juiced
• ½ tsp salt, or to taste
• 200 g Greek yoghurt

Marinating time: 2 hours to overnight

Instructions

1. Combine the ingredients for the marinade in a blender and blitz until smooth, then combine with the chicken thighs in a medium bowl and marinate for 2 hours or up to overnight.
2. For the pickled radishes, combine the ingredients (except the radishes) in a small saucepan and bring to a simmer, stirring until the sugar and salt dissolve. Add to a small bowl or jar with the radishes, ensuring they are completely submerged. Pickle for 30 minutes or up to overnight.
3. To make the coriander and green chilli chutney, combine everything (except the yoghurt) in a food processor or blender. Blitz until smooth, then fold in the yoghurt. Taste and adjust seasoning to your liking.
4. When ready to cook, preheat a chargrill pan or barbecue over medium-high heat. Add the chicken and cook for 3-4 minutes per side, or until the chicken is cooked through and lightly charred. Remove to a plate. Warm the tortillas on the chargrill pan or barbecue. Slice the chicken.
5. Fill the warmed tortillas with the cabbage, chicken, chutney and drained radishes. Sprinkle with coriander leaves and serve.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.