Satay Chicken Tortillas
with Asian slaw, salsa and potato wedges
Taking inspiration from all corners of the globe, this is a Mexican-style tortilla dish with plenty of Asian influences. The creamy satay sauce is nutty and slightly sweet, a perfect coating for fabulous fried chicken. Potato wedges, cabbage slaw and a refreshing salsa also feature for a finished product that's bursting with different tastes and textures.
Ingredients
600 grams
Potatoes
1 pack(s)
Coconut Milk
1 sachet(s)
Peanut Butter
(Contains Peanut)
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
2 unit(s)
Tomato
320 grams
Irish Chicken Breast
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
1 unit(s)
Shallot
8 unit(s)
Tortilla
(Contains Wheat)
2 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 unit(s)
Cabbage
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm thick wedges (peeling optional).
- Pop onto a large (lined) baking tray.
- Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn the tray halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, halve, peel and chop the shallot into small pieces.
- Cut the tomato into 2cm chunks.
- In a bowl, mix the shallot and tomato with the apple cider vinegar and 1 tsp sugar (double for 4p).
- Season to taste with salt and pepper.
- Set aside, continuing to stir every so often.
- Halve the cabbage, cut out and discard the tough core, then thinly slice.
- In a separate bowl, mix the cabbage with the sweet Asian sauce.
- Season to taste with salt and pepper and set aside.
- Cut chicken into 1cm slices. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Place a pan over medium heat with a drizzle of oil.
- Add the chicken. Season with salt and pepper.
- Fry until cooked through, 3-6 mins each side. Chicken is cooked when no longer pink in the middle.
- Remove from the pan. Cover to keep warm.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
- Stir the coconut milk (or shake the packet) to dissolve any lumps.
- Return the pan to medium-high heat with coconut milk, peanut butter, rogan josh paste, ketjap manis and 1 tsp sugar (double for 4p).
- Mix to combine and bring to the boil. Lower the heat and cook until thickened and creamy, stirring continuously, 2-4 mins.
- Remove from the heat and season to taste with salt and pepper.
- Pop the tortillas into the oven to warm, 1-2 mins.
- Top your tortillas with Asian slaw and fried chicken.
- Drizzle over the sauce from the pan and spoon over the tomato salsa.
- Serve any remaining sauce on the side for dipping.
- Plate the potato wedges alongside.
