Gluten-Free Coconut Curry Chicken Tacos with Roti

Coconut Curry Chicken Tacos with Roti
Serving: 5 tacos
Time: 45 minutes

These are a must try! This fun twist on tacos is made with our gluten free atta flour, which is honestly a game changer for all of our gluten free friends. It can be used for tacos, wraps, quesadillas, rotis and pita bread for dipping!

Recipe Tips

1. You can easily make this a vegan recipe by swapping out the chicken for chickpeas.
2. Place any leftover rotis in a ziploc bag or airtight container and use within 3 days.

Ingredients

Handmade Roti Tortillas
1 1⁄4 cup Hearthy Foods Atta Flour
1⁄2 cup water
1⁄4 cup oil

Coconut Chicken Curry
1⁄4 tsp salt
2 tbsp oil
1⁄2 yellow onion, diced
1 garlic clove, minced
1 chicken breast, cut into 1 inch pieces
2 tsp curry powder
2 tsp thai red curry paste
1⁄2 can coconut milk
2 tbsp cilantro, chopped
Salt and pepper

1. Combine all of the roti ingredients together in a bowl and let it rest for 5 minutes. Divide the dough into small balls and roll them out individually with a rolling pin.
2. Melt butter or ghee on a tawa or pan and cook the rotis one at a time until cooked on each side.
3. In a separate pan, heat oil and sweat the onions and garlic for 2 minutes. Add the chicken and cook until brown.
4. Once browned, add curry powder and red curry paste and mix so they are distributed evenly. Add the coconut milk and salt and pepper and let the curry simmer for 15 minutes.
5. Divide the curry over the rotis and sprinkle with some cilantro.