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Roti Tacos with Chicken and Asian Slaw
Roti Tacos with Chicken and Asian Slaw – Recipe

A contemporary fusion of Thai, Mexican and Indian styles! This recipe features spicy marinated chicken with refreshing sweet chilli cabbage slaw and a delicious garnish of deep-fried chicken skin, all tucked into a flaky paratha taco!

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Ingredients per serve

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What you need

A contemporary fusion of Thai, Mexican and Indian styles! This recipe features spicy marinated chicken with refreshing sweet chilli cabbage slaw and a delicious garnish of deep-fried chicken skin, all tucked into a flaky paratha taco!

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Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Curry Fried Chicken

    • Remove the skin from the chicken thigh fillets. Set aside.
    • Cut the chicken into small pieces. Toss the cubed chicken in KNORR Thai Red Curry Paste, oil, and water (75 ml per 10 serves). Marinate for 1 hour.
    • Grill or pan-fry the marinated chicken until cooked through.

  3. Deep-fried Chicken Skin

    • Cut the chicken skin into smaller pieces.
    • Deep-fry the skin at 170°C until crispy and golden. Drain.

  4. Slaw

    • Combine the shredded red and white cabbages with the chilli and coriander.
    • Mix KNORR Thai Lime Powder with water (300 ml per 10 serves), then combine with KNORR Thai Sweet Chilli Jam.
    • Toss the sauce through the cabbage mixture.

  5. Rotis

    • Lightly fry the parathas in some vegetable oil until golden and slightly crispy around the edges. Drain.

  6. To Serve

    • Divide the slaw between the roti tacos. Top with curry fried chicken and a sprinkle of deep-fried chicken skin.

  7. Chef's Tip

    • Paratha is available in Indian grocery stores or most Asian supermarkets.
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