Chicken Curry Tacos with a Spicy Peach & Mint Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • MARINADE:
  • 8 skinless, boneless chicken breast halves
  • 1 cup light coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon chile powder
  • 1 tablespoon lime juice
  • 5 cilantro sprigs
  • 3 garlic cloves, crushed
  • CHUTNEY:
  • 2 cups chopped peaches
  • ¾ cup finely sliced green onions
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon diced jalapenos (remove the seeds if you would like a milder chutney)
  • 2 tablespoons lime juice
  • Salt and pepper to taste
  • TACOS:
  • 1 tablespoon canola oil
  • Pinch of kosher salt
  • Half a large cucumber
  • 6 flour tortillas
Instructions
  1. Combine chicken, coconut milk, curry, chile powder, one tablespoon lime juice, cilantro sprigs and garlic in a large heavy-duty zip-top plastic bag or large bowl. Seal and marinate in the refrigerator for 30 minute - 2 hours, turning occasionally.
  2. Combine all the chutney ingredients in a medium bowl (peaches through lime juice) and toss gently. Season to taste with salt and pepper. Cover and set aside.
  3. Slice and dice cucumbers into matchsticks.
  4. Preheat skillet to medium-high heat.
  5. Remove chicken from bag; discard marinade. Sprinkle chicken with a pinch of Kosher salt. Add chicken to skillet and cook, 2-3 on each side. Let stand five minutes. Cut chicken across the grain into thin slices.
  6. Place two tablespoons of peach chutney in the center of each tortilla. Divide chicken evenly among tortillas.
  7. Garnish with a squeeze of lime, matchstick cucumbers and more cilantro, if desired.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/chicken-curry-tacos-with-a-spicy-peach-mint-chutney/