Free Range Chicken Curry Tacos
Chicken Curry tacos are a fusion cooking delight combining Thai and Mexican Cusine. They can be made in my #KetoClaunchCuisine preparation using Claunch’s Ket Cheddar Baked Taco Shells or the meat is excellent over salads.
Servings Prep Time
6People 12Minutes
Cook Time Passive Time
9Minutes 4Minutes
Servings Prep Time
6People 12Minutes
Cook Time Passive Time
9Minutes 4Minutes
Ingredients
Instructions
PREPERATION
  1. Dice chicken being careful to leave the skin on resulting in cubes about the size of a craps dice.
  2. Chop the onion into a medium dice about half the size of the Chicken cubes.
  3. Crush the garlic cloves with the edge of your knife blade and peel all of the skin from each clove. Finely mince garlic.
COOKING
  1. Melt Coconut Oil on medium heat and Sautee onion until slightly translucent. Add garlic and wait for 30 seconds before adding chicken. Add the chicken and mix gently.
  2. Add KerryGold butter and melt to create a liquid vehicle for immulsifying all of the the spices. Add black pepper, curry, tumeric, and Colima Sea Salt. Sautee for 5 Minutes until chicken is fully cooked through.
  3. Finish by adding nut butter, raisins, and cinnamon. Gently mix until a creamy yellow sauce covers all of the ingredients.
  4. While keeping the meat warm in the pan, heat 2 TBLS of avocado oil on med-high in a large skillet. Place your choice of tortilla (no need to re-cook cheddar shells), in the oil for about ten seconds per side allowing them to absorb the oil. Fold in half and place between two paper towels on your serving plate. Since making tacos in a very personal choice, I recommend allowing your guests to design their own.
Serving
  1. Slather a spoonful of sour cream in the bottom of your taco shell of choice and put two heaping TBLS of chicken curry meat into the shell. Cover with a healthy portion of sharp cheddar and greens if you like. Adding pico de gallo or siracha to top your taco adds a nice spice and provides a dose of capsaicin.