Chicken curry nachos with zesty coconut dip

Ingredients:

• Glug canola oil
• 1 onion, chopped
• Salt and milled pepper
• 4 (about 450g) chicken breast fillets, cut into chunks
• 3 Tbsp (45ml) all-purpose curry paste (click here for full recipe)
• 1 can (200ml) coconut milk
• ½ cup (125ml) chicken stock
• 1½ packets (375g) lightly salted nacho chips
• ½ cup (125ml) each grated mozzarella and cheddar
  

Zesty dip:

• 1 cup (250ml) coconut yoghurt
• Juice (60ml) and grated peel of 2 limes
• Salt and milled pepper
  

Salsa:

• 1 mini cucumber, cubed
• ½ punnet (100g) cherry tomatoes, quartered
• ½ red onion, finely chopped
• ¼ cup (60ml) red wine vinegar
• 2 tsp (10ml) sugar

• Lime wedges and chopped coriander, for serving

Method

1. Heat oil over medium heat and sauté onion for 5 minutes or until soft.
2. Season chicken, increase heat slightly and fry in the same pan until golden.
3. Stir in curry paste and cook for about 5-8 minutes until fragrant.
4. Add coconut milk and stock, season and simmer for 15-20 minutes until sauce thickens and chicken is cooked.
5. Spoon chicken curry into an ovenproof dish, stud with nacho chips and cover with grated cheese.
6. Bake at 180°C until cheese is golden and bubbly, about 15-20 minutes.
7. Combine zesty dip ingredients.
8. Combine salsa ingredients.
9. Serve nachos hot with salsa and dip.
10. Add a squeeze of lime juice, garnish with coriander and serve with lime wedges on the side.

Browse more daily dinners recipes here.