Ingredients:
1 lb boneless skinless chicken breasts, diced
olive oil, divided, as needed
1 cup onions, diced
1/2 cup bell peppers, diced
2 jalapenos, seeded and minced
1/2 cup butternut squash, diced
2 garlic cloves, minced
1 tablespoon cider vinegar
1 tablespoon cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 cup raisins
1/4 cup dried coconut
1 cup diced tomatoes with juice, canned
1/2 teaspoon salt
1/2 cup water
8 (6 inch) flour tortillas
3 eggs
2 tablespoons water
1/4 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1/2 cup sour cream
1/2 teaspoon curry powder, sweet or mild
1/8 teaspoon cayenne pepper
2 tablespoons fresh cilantro, minced
Directions:
Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve.
In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done.
Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender.
Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
Add bowl of ingredients containing raisins, coconut, & tomatoes.
Add water & salt. Cook until thickened. Remove from heat.
In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture.
Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add 1/2 cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan.
Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.