Loaded Spicy Chicken Nachos
Loaded Spicy Chicken Nachos
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 300g skinless chicken thigh fillets, trimmed of excess fat
- 1/2 tin of black beans, optional
- 200g bag of Tortilla chips
- 150g cheddar cheese, grated
Easy Salsa
- 1 ripe tomato, chopped
- 25g red onion, finely chopped
- 1/2 avocado, finely diced
- 2 tbsp. chopped coriander
- Squeeze of lemon juice or to taste
- Salt to taste
Serve with - Sour cream, 1 sliced spring onion and jalapenos
Want a vegetarian version? Try our Loaded Spicy Jackfruit Nachos.
- Preheat the oven to 190°C. Place the chicken thigh fillets in an ovenproof dish and pour over both the sauce pouches from the kit, as well as 6 tbsp. water (around 90ml). Mix together well and bake for 20 mins. Add the beans, if using, and cook for another 2 minutes, or until the chicken is cooked through.
- Remove from the oven and leave to stand for 5 minutes. Shred the chicken, keeping some bits bite-sized and mix well in the sauce so everything is well coated. If necessary, add a little water to loosen a little.
- On a large baking tray, scatter over the tortilla chips, spoon over the chicken and bean mix, leaving some bits uncovered for the crunch. Then sprinkle over the cheese.
- Place in the oven and bake for 15-20 minutes, or until the cheese has melted.
- Meanwhile, stir together all the ingredients for your salsa and season to taste.
- Remove the nachos from the oven and serve topped with the salsa, spring onion, jalapenos and dollops of sour cream and serve immediately.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 300g skinless chicken thigh fillets, trimmed of excess fat
- 1/2 tin of black beans, optional
- 200g bag of Tortilla chips
- 150g cheddar cheese, grated
Easy Salsa
- 1 ripe tomato, chopped
- 25g red onion, finely chopped
- 1/2 avocado, finely diced
- 2 tbsp. chopped coriander
- Squeeze of lemon juice or to taste
- Salt to taste
Serve with - Sour cream, 1 sliced spring onion and jalapenos
Want a vegetarian version? Try our Loaded Spicy Jackfruit Nachos.
- Preheat the oven to 190°C. Place the chicken thigh fillets in an ovenproof dish and pour over both the sauce pouches from the kit, as well as 6 tbsp. water (around 90ml). Mix together well and bake for 20 mins. Add the beans, if using, and cook for another 2 minutes, or until the chicken is cooked through.
- Remove from the oven and leave to stand for 5 minutes. Shred the chicken, keeping some bits bite-sized and mix well in the sauce so everything is well coated. If necessary, add a little water to loosen a little.
- On a large baking tray, scatter over the tortilla chips, spoon over the chicken and bean mix, leaving some bits uncovered for the crunch. Then sprinkle over the cheese.
- Place in the oven and bake for 15-20 minutes, or until the cheese has melted.
- Meanwhile, stir together all the ingredients for your salsa and season to taste.
- Remove the nachos from the oven and serve topped with the salsa, spring onion, jalapenos and dollops of sour cream and serve immediately.
Keep this recipe for later
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
