Leftover Slow-Roasted Curried Coconut Chicken gets a second life in these creamy, punchy tacos with tangy kimchi. Perfect for a speedy midweek dinner.
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The Slow-Roasted Curried Coconut Chicken
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
Serves
2
Small Flour Tortilla
Kimchi
Sour Cream
Coriander
Salt
Black Pepper
The Slow-Roasted Curried Coconut Chicken
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
Serves
2
Small Flour Tortilla
Kimchi
Sour Cream
Coriander
Salt
Black Pepper
Unlock Mob Premium
The Slow-Roasted Curried Coconut Chicken
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
This recipe uses leftovers from Slow-Roasted Curried Coconut Chicken batch recipe, you'll need to make one batch first to cook this recipe and many more.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Make the Slow-Roasted Curried Coconut Chicken batch recipe.
Step 2.
Pick the coriander leaves, finely slice the stems. Use two forks to shred the leftover curried chicken. Reheat the chicken with a splash of sauce until piping hot.
Step 3.
Warm the tortillas for 30 seconds on each side until soft and lightly toasted.
Step 4.
Spoon the soured cream over the tortillas, top with the shredded chicken and kimchi. Sprinkle over the coriander and serve straight away.
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Notes (1)
C
Claudia S.
4 days ago
delicious!!
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