Updated: Oct 1
A nice easy week-night recipe this time. For me, fajitas are my go-to, cook-in-twenty-minutes, post-work meal of choice. I'd normally go fairly traditional with the flavourings (paprika, chilli, cumin, garlic etc), but I decided to experiment a little on this one and spice it with flavours more commonly found in kuku paka curry. Kuku paka (delicious chicken) is a curry found on the coast of Kenya containing chicken, coconut and a variety of spices and flavourings, which I have tried to capture the essence of in this recipe. Of course, you can alter the flavours in this however you want, but if you want to try something a little different without any extra effort, give this recipe a try!
Ingredients (serves 2)
1x red or white onion
2x garlic cloves
1x red pepper
2x chicken breasts
1tbsp vegetable oil (or other neutral oil)
400ml tin chopped tomatoes
125ml coconut cream
1tbsp tomato paste
1tsp cayenne pepper
1/2 tsp garlic powder
1/2tsp onion powder
4x flour tortillas
Slice the onion and pepper, and crush the garlic cloves.
Chop the chicken breasts into bitesize pieces.
Fry the onion and pepper until the onions begin to brown.
Stir in the garlic and leave to cook for about 2 minutes, until fragrant.
Add the chicken pieces and cook until browned.
Add the spices and tomato paste and stir until fragrant.
Pour in your chopped tomatoes and coconut cream, bring to a simmer and allow to cook down until thickened. This should take somewhere around 20 minutes.
Warm your tortillas in the microwave or oven (according to packet instructions).
Assemble your tortillas with any extras you like.