Roti Tacos with Chicken and Asian Slaw
A contemporary fusion of Thai and Mexican using spiced marinated chicken thighs with a delicious crunchy garnish of deep-fried chicken skin. Add a hint of freshness with crisp red and white cabbage.

Ingredients per serve
Roti Tacos with Chicken and Asian Slaw
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+
€0.0
Chicken
Chicken thigh fillets, skin on
/g
800.0 g
0%
KNORR Thai Red Curry Paste 850 g
/g
100.0 g
0%

Oil
/ml
50.0 ml
0%
Rotis
Parathas
/x
20.0 x
0%
Slaw
Red cabbage
/g
200.0 g
0%
White cabbage
/g
200.0 g
0%
Red chilli, sliced
/g
15.0 g
0%
Coriander, chopped
/g
20.0 g
0%
KNORR Thai Lime Powder 500 g
/g
20.0 g
0%

KNORR Thai Sweet Chilli Jam 920 g
/g
100.0 g
0%

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Chicken
-
Chicken thigh fillets, skin on 800.0 g
-
Oil 50.0 ml
Rotis
-
Parathas 20.0 x
Slaw
-
Red cabbage 200.0 g
-
White cabbage 200.0 g
-
Red chilli, sliced 15.0 g
-
Coriander, chopped 20.0 g
Preparation
-
Chicken
- Remove skin from the chicken thighs and cut into small pieces. Set aside.
- Cut the chicken into small pieces and toss in KNORR Thai Curry Paste, oil and 75 ml water. Marinate for 1 hour.
- Deep fry the chicken skin at 170 degree Celsius until crispy and golden. Drain.
- Grill or pan-fry the chicken until cooked through.
-
Rotis
- Fry the parathas in vegetable oil until golden and slightly crispy around the edges. Drain.
-
Slaw
- Shred the red and white cabbage and combine with chilli and coriander.
- Combine KNORR Lime Powder with 300ml of water and KNORR Sweet Chilli Sauce. Toss through the cabbage mixture.
-
To Serve
- Divide the slaw mixture between parathas. Top with chicken and a sprinkle of crispy skin.
-
Tip
- Parathas are available in Indian or most Asian grocery stores.