Chicken curry nachos with zesty coconut dip

Prepare to have your mind and tastebuds blown! The dip is what seals the deal.

Less than 1 hour

 

Serves 4

 

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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.

 

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