Roti Taco with Curried Mango Bread & Butter Pickles

Takes , serves 12 Tacos.

  1. Just before serving, rub melted butter all over both sides of all the tortillas covering as much as possible. In a pan or electric griddle/flattop, on medium heat, sear the tortillas.
  2. To assemble each taco, layer on each prepared tortilla: 2 tsp Mint Labneh, 2-3 oz Chicken Tikka, 1 Tbsp (heaping) Pickled Bread & Butter Mango Curry, 1 tsp crispy chickpeas, ½ tsp cilantro and mint.

 

 

Green Mango Bread & Butter Pickles:

  1. To prepare the mangos, peel and cut into quarters by cutting through the flesh and pit. Then remove the pit with your fingers. Slice each quarter into ½-inch thick and slightly curved spears.
  2. Wash 4 1-pint canning jars and lids with hot soapy water and air dry.
  3. Combine vinegar, kosher salt and sugar and cook over medium heat until salt and sugar are dissolved. Add water to the vinegar mixture and keep simmering. With clean hands, place the green mango spears upright and divided between the 4 jars. You want to completely fill the jar, so pack those spears in tight.
  4. Then slip into each jar: one garlic clove, 1 tsp each of mustard and celery seeds and 1 tbsp of black peppercorns to the top of each jar. Pour hot vinegar brine into each jar; fill the jar so that all the upright mango spears are covered with the brine. Screw on jars lids, tap the jars lightly to release any air bubbles and refrigerate 7 to 10 days. Keep refrigerated and use for up to one month.

 

 

Curried Green Mango Bread & Butter Pickles:

  1. Combine all ingredients and cook over low-medium heat until reduced to a syrup consistency, 12 to 14 minutes.

 

 

Mint Labneh

  1. Mix the garlic, salt and the mint in a mortar and pestle or food processor or by hand with a knife and cutting board until you get a paste. Add this mixture to the yogurt and mix well; drizzle extra virgin olive oil into mixture and whisk to combine; season with pepper.

 

 

Chicken Tikka:

  1. To cook the chicken, combine all marinade ingredients, except chicken, in a bowl. Add chicken and turn well to coat. Cover with cling wrap and refrigerate to marinate overnight (3 hours minimum).
  2. Heat 1 Tbsp oil in a nonstick pan over high heat until just smoking. Add half the chicken and space so pieces hardly touch. Cook 2 minutes or until charred. Turn each piece and cook the second side until charred. Transfer to a clean bowl. Scrape out charred bits left in pan and discard. Add more oil if needed to cook remaining chicken.

 

 

Curry Sauce:

  1. To make the curry sauce, in the same pan used to char the chicken, wipe with paper towels. Turn heat down to medium high. Add oil and butter. When butter is melted, add onions, ginger and salt. Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, 5-7 minutes.
  2. Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes. Add the Curry Sauce Spice Mix and cook 2 minutes, stirring constantly.
  3. Stir in tomato puree and water. Bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally. Pour Curry Sauce into a deep bowl, then use a stick blender to puree until smooth. Alternately, puree in a blender until smooth.
  4. Return sauce to same pan. Add cream, sugar and butter. Stir to melt the butter. Add chicken and simmer for a few minutes until the chicken is cooked through. Will hold 3 days – cooled, covered, refrigerated.

Recipe courtesy of Chef Dave Woolley

Roti Taco with Curried Mango Bread & Butter Pickles

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