Roti Taco with Curried Mango Bread & Butter Pickles
Ingredients
- Curried Green Mango Bread & Butter Pickles (Recipe Follows)
- 12 Small Roti or Flour Tortillas
- Mint Labneh (Recipe Follows)
- 2 Tbsp Butter or Ghee, Melted
- Optional Garnish: Micro Mint and Micro Cilantro Leaves
- Chicken Tikka (Recipe Follows)
- 1 Cup Crispy Chickpeas, Plain or Bombay Flavor, For Garnish
- Curry Sauce (Recipe Follows)
- 1 Tbsp Each Cilantro and Fresh Mint, Roughly Chopped, For Garnish
GREEN MANGO BREAD & BUTTER PICKLES
- 6 Green (Under Ripe) Mangos
- 1½ Cups Water
- 4 Tbsp Black Peppercorns
- 1 Cup Sugar
- 4 Tsp Celery Seeds
- 4 Tbsp Kosher Salt
- 4 Tsp Yellow Mustard Seeds
- 2½ Cups White Distilled Vinegar
- 4 Cloves Garlic, Peeled
CURRIED GREEN MANGO BREAD & BUTTER PICKLES
- 1 Cup Diced Green Mango Bread & Butter Pickles
- ½-1 Tsp Fresno Chiles, Minced
- 2 Tbsp Honey
- 1 Tsp Madras Curry Powder
- 2 Tsp Pickle Brine
- Salt, to taste
MINT LABNEH
- 2 Cups Labneh or Thick Greek Yogurt
- 1 Tbsp Extra Virgin Olive Oil
- Pinch Salt (or salt to taste)
- 1½ Tsp Fresh Mint, Minced
- 3 Cloves Garlic, Peeled and Crushed
- ¼ Tsp Fresh Course Ground Black Pepper
CHICKEN TIKKA MARINADE
- 1½ lbs Chicken Thighs (Boneless, Skinless)
- 1 Tsp Garam Masala
- 1 Tsp Sweet Paprika
- 2 Tsp Lemon Juice
- 1 Tbsp Fresh Ginger
- 1 Tsp Ground Coriander
- Pinch Black Pepper
- 6 Cloves Garlic
- 1 Tsp Cumin
- ⅛ Tsp Cayenne Pepper
- ½ Cup Plain Yogurt, Full Fat (Greek)
- 1 Tsp ea Salt
- 1 Tbsp Canola Oil
CURRY SAUCE
- 3 Tbsp Vegetable Oil
- 1 Tsp Salt
- 1 ⅔ Cups Tomato Puree
- 3 Tbsp Unsalted Butter
- 6 Cloves Garlic
- 1 ⅔ Cups Water
- 1 Yellow Onion
- 1 Tbsp Sweet Paprika
- ⅓ Cup 1 Tbsp Heavy Cream
- 2 Tbsp Fresh Ginger, Grated
- Curry Sauce Spice Mixture
- 1 Tsp Sugar
CURRY SAUCE SPICE MIX
- 2 Tsp Turmeric
- ⅛ Tsp Cardamom Powder
- 1 Tsp Cumin
- 2 Tsp Coriander
- 1 Tsbp Garam Masala
- ⅛ Tsp Cayenne Pepper
Instructions
- Just before serving, rub melted butter all over both sides of all the tortillas covering as much as possible.
- In a pan or electric griddle/flattop, on medium heat, sear the tortillas.
- To assemble each taco, layer on each prepared tortilla: 2 tsp Mint Labneh, 2-3 oz Chicken Tikka, 1 Tbsp (heaping) Pickled Bread & Butter Mango Curry, 1 tsp crispy chickpeas, ½ tsp cilantro and mint.
GREEN MANGO BREAD & BUTTER PICKLES:
- To prepare the mangos, peel and cut into quarters by cutting through the flesh and pit.
- Then remove the pit with your fingers. Slice each quarter into ½-inch thick and slightly curved spears.
- Wash 4 1-pint canning jars and lids with hot soapy water and air dry.
- Combine vinegar, kosher salt and sugar and cook over medium heat until salt and sugar are dissolved.
- Add water to the vinegar mixture and keep simmering.
- With clean hands, place the green mango spears upright and divided between the 4 jars.
- You want to completely fill the jar, so pack those spears in tight.
- Then slip into each jar: one garlic clove, 1 tsp each of mustard and celery seeds and 1 tbsp of black peppercorns to the top of each jar.
- Pour hot vinegar brine into each jar; fill the jar so that all the upright mango spears are covered with the brine.
- Screw on jars lids, tap the jars lightly to release any air bubbles and refrigerate 7 to 10 days. Keep refrigerated and use for up to one month.
CURRIED GREEN MANGO BREAD & BUTTER PICKLES:
- Combine all ingredients and cook over low-medium heat until reduced to a syrup consistency, 12 to 14 minutes.
MINT LABNEH
- Mix the garlic, salt and the mint in a mortar and pestle or food processor or by hand with a knife and cutting board until you get a paste.
- Add this mixture to the yogurt and mix well; drizzle extra virgin olive oil into mixture and whisk to combine; season with pepper.
CHICKEN TIKKA:
- To make the curry sauce, in the same pan used to char the chicken, wipe with paper towels.
- Turn heat down to medium high.
- Add oil and butter. When butter is melted, add onions, ginger and salt.
- Cook, stirring constantly to ensure it doesn’t burn, until the ginger is starting to turn golden and the onions smell sweet, 5-7 minutes.
- Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes.
- Add the Curry Sauce Spice Mix and cook 2 minutes, stirring constantly.
- Stir in tomato puree and water.
- Bring to a simmer, then cover and reduce heat to low.
- Simmer for 15 minutes, stirring occasionally. Pour Curry Sauce into a deep bowl, then use a stick blender to puree until smooth. Alternately, puree in a blender until smooth.
- Return sauce to same pan. Add cream, sugar and butter. Stir to melt the butter.
- Add chicken and simmer for a few minutes until the chicken is cooked through. Will hold 3 days – cooled, covered, refrigerated.
Categories: Lunch & Dinner
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