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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.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine Indian
Servings 4

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.
Keyword Chicken
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