Indian Curry Taquitos
This fusion Indian Mexican recipe will leave everyone ooo-ing and ahh-ing over your incredible appetizer.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 1x
- Category: Appetizer or Entree
- Cuisine: Fusion, Indian, Mexican
Ingredients
Scale
- 2 large golden potatoes
- 2 chicken breasts
- 1/2 yellow onion
- 2 serrano peppers
- 1 habanero pepper (optional if you like it extra spicy)
- handful of cherry tomatoes
- 2–3 ish tbs curry paste
- salt to taste
- 12 taco tortillas (not the street taco size, but the bigger, but not big ones)
- oil for frying
- Dipping Sauce
- 2 tbs Jalapeño ranch
- 2 tbs sour cream
- 1 tsp sweet relish
- 1 tsp hot sesame oil
- 1 tsp sweet chili sauce
Instructions
- Heat large pan over medium heat.
- Cut potatoes into bite size pieces.
- Drizzle pan with oil of choice and add potatoes.
- Chop chicken breasts into bite size pieces.
- When potatoes are about halfway done, add chicken.
- Dice onion, serrano pepper, habanero peppers and cherry tomatoes.
- When chicken is about halfway done, add to pan.
- Add curry paste.
- You want this to be thicker than a traditional curry. If needed, add in some water if it’s getting too thick. However, tomatoes will break down and release water as well.
- When everything is cooked, remove from heat.
- Start heating oil for frying or deep fryer. If using a pan, add at least an inch of oil.
- Add curry mixture to tortillas.
- In batches, fry the tortillas until golden brown.
- Serve hot!
- For the dipping sauce, mix all ingredients together. You did it!