Chicken Curry Burrito
6 servings
120 minutes
Chicken curry burrito is a delightful blend of Mexican and Indian cuisine, where aromatic spices like garam masala, coriander, and turmeric merge into a symphony of flavor. The dish's origins lie in the Mexican tradition of wrapping ingredients in soft tortillas, while Indian spices add exotic depth. Juicy chicken marinated in fragrant sauce, tender potatoes, and fluffy basmati create a rich texture, while fresh tomatoes, cilantro, and spicy cheese add lightness and freshness. Perfect for cozy evenings or picnics, the burrito can be served with a sweet-and-sour mango sauce to highlight its versatility. Juicy and warming with a hint of spice – these burritos will become a favorite for lovers of vibrant taste experiences.
1
We prepare curry chicken. In a small bowl, mix vinegar, chili pepper, garlic, and ginger and let it sit for 30 minutes. Then blend until smooth. Place the mixture in a special ziplock bag, add the chicken, and mix with the marinade. Remove excess air and seal the bag. Refrigerate the chicken for at least 30 minutes.
- White vinegar: 0.3 glass
- Dried chili peppers: 5 piece
- Garlic: 8 cloves
- Fresh ginger: 1 piece
- Chicken breast: 250 g
2
Meanwhile, in a small bowl, mix garam masala, cumin, paprika, turmeric, coriander, and black pepper.
- Garam masala: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Turmeric: 0.8 teaspoon
- Ground coriander: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
3
Heat oil in a pot. Chop the onion and sauté it, stirring, until golden brown, about 8 minutes; adjust the heat to prevent burning. Peel and dice the potatoes. Add the marinated chicken and potatoes to the onion and cook, turning occasionally, until browned, about 5 minutes. Add the spice mix and tomato paste and cook for another minute.
- Vegetable oil: 3 tablespoons
- Onion: 1 head
- Potato: 400 g
- Chicken breast: 250 g
- Garam masala: 1 teaspoon
- Ground cumin: 1 teaspoon
- Ground red pepper: 1 teaspoon
- Turmeric: 0.8 teaspoon
- Ground coriander: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
- Tomato paste: 1 tablespoon
4
Then pour in the chicken broth and bring to a boil. Reduce the heat, cover, and simmer on low until the chicken is cooked and the potatoes are tender, about 15 minutes. If the sauce seems too thin, mix cornstarch with 1/2 teaspoon of water to make a paste and add it to the chicken; cook until thickened, then remove from heat. Season with salt.
- Chicken broth: 0.5 glass
- Cornstarch: 0.5 teaspoon
- Salt: to taste
5
While the potatoes and chicken are stewing, let's prepare the rice. In a medium pot, mix the rice, 2 cups of water, and turmeric. Place the uncovered pot on the heat, bring to a boil and stir. Reduce the heat, cover with a lid and cook for 12 minutes. Then remove from heat. Add lemon juice and fluff the rice with a fork. Season with salt.
- Basmati rice: 1 glass
- Turmeric: 0.8 teaspoon
- Lemon juice: 1 tablespoon
- Salt: to taste
6
Preparing burrito. Place the tortillas on a work surface. Put 1/2 cup of rice vertically in the center, leaving 5 cm from the edges. Then add curry chicken on top of the rice, pressing lightly. Next, add tomatoes, cilantro, and sprinkle with cheese. Tightly wrap the burrito. Repeat this procedure with the remaining tortillas.
- Armenian lavash: 6 pieces
- Basmati rice: 1 glass
- Chicken breast: 250 g
- Tomatoes: 1 piece
- Coriander: 1 bunch
- Cheese: 180 g
7
Preheat the grill pan and fry the burrito on both sides until golden brown.
8
Serve the burrito warm with a sweet and sour mango sauce or freeze in an airtight container. To reheat, unwrap the frozen burritos and heat in the microwave for about 3 minutes.