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Fried chicken tacos with pickled onion, creamy avocado and curry ketchup

(4 Portions)

Ingredients:

  • 12 small wheat tortillas

Avocado cream:

  • 1 SOFRUCO avocado
  • 3 tablespoons plain yogurt
  • Juice of ½ of SOFRUCO lemon juice

For the chicken:

  • 500 grams chicken, cut into small pieces
  • 1 ½ cup chuño (potato starch)
  • Juice and zest of 1 SOFRUCO lemon
  • 1 clove garlic, finely grated
  • 1 piece fresh ginger (1×1 cm), finely grated
  • Sunflower oil for frying

For the pickled onions:

  • 2 red onions, sliced
  • 1 cup vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 2 tablespoon sugar
  • 1 tablespoon coriander seeds
  • ½ teaspoon black pepper

For the curry sauce:

  • Add olive oil to taste
  • ½ onion, finely diced
  • 3 cloves garlic, grated
  • 1 teaspoon cumin powder
  • 1 teaspoon turmeric powder
  • 1 piece fresh ginger (1×1 cm), finely grated
  • 1 teaspoon cinnamon powder
  • ¼ teaspoon cloves
  • ½ teaspoon fresh-ground black pepper
  • 1 cup de ketchup
  • ½ cup SOFRUCO orange juice

Preparation:

  • In a bowl, whisk the vinegar, water, salt, sugar, pepper, and coriander seeds until the salt and sugar dissolve. Add the sliced onion and mix well. Cover with plastic wrap and refrigerate for at least 3 hours.
  • In a saucepan, heat the olive oil and sauté the onion and garlic for 3 minutes or until lightly golden. Add the cumin, turmeric, ginger, cinnamon, cloves, and pepper and mix well. Add the ketchup and orange juice and cook over low heat for 15 minutes. Remove from the heat and let cool.
  • In a bowl, mix together the garlic, ginger, salt, pepper, and lemon juice and zest. Add the chicken, mix well, and marinate for a few minutes. Remove the chicken, shake off excess marinade and dredge it in the chuño, making sure it’s thoroughly coated.
  • In a large skillet, heat an abundant amount of sunflower oil, and when hot, fry the chicken pieces until they are golden brown and crisp. Remove the chicken pieces and drain on paper towels. Set aside.
  • Place the avocado, yogurt, lemon juice, salt and pepper in the miniprimer jar and use an emersion blender to make a very smooth and creamy purée.
  • Prepare the tacos by layering a bit of the avocado cream, fried chicken, pickled onion, and a few spoonsful of curry ketchup on the tortilla.