Curried Chicken Tostadas with Pickled Onions
Curried Chicken Tostadas with Pickled Onions is one of our favorite summer dinners. I start this by braising Spicemode Golden Curry seasoned chicken thighs with fresh tomatoes, onions, garlic, cilantro, and chicken stock. Then, I shred the chicken and served it on crispy baked tortillas along with queso fresco cheese. I also top the tostadas with pickled red onions spiced with Savory Tikka Spicemode seasoning. We like these tostadas for several reasons. First of all, I like that I can make most of this meal ahead of time. I like to braise the chicken and pickle the onions early in the day. Then, right before dinner I toast the tortillas. Secondly, I like that I can make this dish with just about ten minutes of hands-on time. And, lastly, we all love the tender lightly seasoned chicken and tangy pickled onions.
The Equipment I Used
- A Food Processor- I used this to finely chop the tomatoes, onions, garlic, and cilantro. If you don’t have a food processor, just mince it finely with a knife. Or you can also use a blender.
- A Dutch Oven- I like to braise my chicken in an enameled cast iron Dutch oven.
The Ingredients Needed for Curried Chicken Tostadas with Pickled Onions
- Chicken Thighs- Use boneless, skinless chicken thighs. I always use Bell and Evans chicken, because I find it to be the most tender.
- Seasonings- I used Spicemode Golden Curry seasoning to season the chicken and Spicemode Savory Tikka seasoning on the pickled onions. You can find these seasonings at Whole Foods and other retailers. Also, you can buy them on the Spicemode website.
- Tomatoes- I used fresh plum tomatoes, but you can also use canned whole tomatoes.
- Chicken Stock- I always use my homemade chicken stock. The recipe is below.
How I Made my Tostadas
- First, I braised my chicken.
- Next, I pickled the onions.
- Then, I toasted the tortillas in the oven.
- Finally, I added the toppings and served them up.
If you like curry seasoned chicken, you need to try these tender and delicious Curried Chicken Tostadas with Pickled Onions.
Curried Chicken Tostadas with Pickled Onions
Crispy flour tortillas topped with braised Spicemode Golden Curry seasoned chicken, queso fresco, cilantro, and homemade pickled onions seasoned with Spicemode Savory Tikka seasoning.
Equipment
- Food processor
Ingredients
For the Braised Chipotle Chicken:
- 6 boneless, skinless chicken thighs
- ½ each tsp. black pepper, and kosher salt
- 3 tsp. Spicemode Golden Curry seasoning, divided
- 1 tbsp. extra virgin olive oil
- 1½ cups cilantro
- 4 plum tomatoes, chopped
- 2 tbsp. minced garlic
- 1 cup chopped onions
- 1 cup chicken stock
To Assemble the Tostadas:
- 8 six- inch flour tortillas
- 1 tbsp. olive oil
- 1 cup crumbled queso fresco
- 1 cup chopped cilantro
For the Pickled Onions:
- 1 cup red onion, halved and thinly sliced
- ¼ cup rice wine vinegar
- 1 tsp. Spicemode Savory Tikka seasoning
- 2 tsp. sugar
Instructions
- Begin by making the Braised Curried Chicken: In a Dutch oven over medium heat, heat the oil. Dry off the chicken thighs with paper towels and sprinkle on the kosher salt, pepper, and a teaspoon of the Spicemode Golden Curry seasoning. Add a couple of chicken thighs at a time and brown on each side. Remove the thighs to a plate after they're browned. After all the chicken is browned put it back in the pot.
- As the chicken browns, in a food processor, finely chop the cilantro, tomatoes, onions, and garlic. Add this to the Dutch oven, along with the browned chicken, the other two teaspoons of the Spicemode Golden Curry seasoning and the chicken stock. Simmer, covered, on low heat, for 50 minutes.
- While the chicken braises, make the Pickled Onions: Simply stir all the ingredients together in a bowl.
- Also, bake the tostada shells: Preheat the oven to 400 degrees. Brush the tortillas on both sides with the oil and bake on a sheet pan for 10 minutes.
- When the chicken is done, remove the chicken and shred it. Put it in a bowl and stir in some braising liquid, so that the chicken is moist but not real drippy.
- To Assemble the Tostadas: Top each tortilla with some of the chicken, cilantro, queso fresco, and pickled onions.
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Chicken Stock
Homemade chicken stock
Ingredients
- 4½ lbs. chicken breasts and wings with skin and bones
- 10 cups water
- 2 peeled onions
- 2 peeled carrots
- 3 peeled parsley roots
- 1 tbsp. kosher salt
- 4 stalks celery
- 1 peeled parsnip
- 2 tbsp. garlic cloves
- 1 cup fresh parsley and fresh dill
Instructions
- Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
- Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Tried this recipe?Let us know how it was!
