Chicken and Potato Masala Burritos with Coconut Chutney
Fusion food in the truest sense of the word. Also great for travel - and they're very good cold.
3 green chiles, stemmed and seeded, or to taste
1 Tbsp coconut oil
Salt, to taste
water, as necessary
Crack open coconut and remove meat from shell. Set aside.
Place green chiles in the work bowl of a food processor. Process until finely chopped. Add coconut meat. Process until finely chopped and a bit sticky. Add lime juice, coconut oil and salt; process until mixed. With processor running, drizzle in water until chutney just comes together (it should be very thick). Set aside.
6-8 small Yukon Gold potatoes
1 tbsp canola or coconut oil
1 tsp black mustard seed
1 tsp cumin seed
1 tsp urid dal
6-8 curry leaves, optional
1-inch piece ginger, peeled and finely chopped (I use a coarse microplane grater)
2 green chiles, stemmed, seeded and minced
2 small yellow onions, diced
1/4 tsp turmeric
Salt, to taste
1 bag Quorn Tenders (optional; can substitute soy tenders or cooked chicken cubes based on dietary preference)
1 small bunch cilantro, chopped
Boil the potatoes in their jackets. Peel when cool. Set aside.
Heat oil over medium-high heat. Add mustard seed and cover. After mustard seed has spluttered, add cumin seed, urid dal and curry leaves. When urid dal has just turned golden brown, add ginger and green chiles. Stir a moment, then add onions. Cook until translucent.
Stir in turmeric and salt. Add Quorn Tenders, stirring to defrost. When tenders have browned a bit, crumble in potatoes with your hands. The chunks should be between the sizes of a pea and the Quorn Tenders. Stir and fry a moment until heated through and flavors are melded. Stir in cilantro and remove from heat.
To assemble burritos, warm 8 large burrito-sized tortillas. Spread each with a bit of coconut chutney. (You will have some left over, but it freezes well.) Add potato masala and roll up. Serve hot, or chill thoroughly and wrap in aluminum foil for travelling.