Murgh Keema Tacos

At an Indian buffet recently I was eating a curried ground chicken called murgh keema, and all I could think about was making it into tacos. So I did. There is no real flavor fusion here, just some delicious Indian food presented in taco form. The taco shell is a grilled homemade naan, the salsa is an Indian style pickle, and the sour cream is a mint raita.
I pickled these veggies with vinegar, some indian spices, and mustard seed. A quick curry powder for the chicken. Onion browned, and in goes the garlic, ginger, chiles, and curry powder. I only used about half of what the powder recipe makes. Nothing like making fresh naan. After the chicken simmers with the curry powder for awhile, it's ready to eat. The simple raita and pickled veggies are ready to go. Curry? Now that's what I call a taco! All the flavors in this taco are exactly what you want to be eating this weekend.
  Curry Powder Raita yogurt,¬†chopped mint, grated garlic, salt, and pepper. Follow my¬†yogurt sauce guide. My Naan Recipe

Murgh Keema Tacos

  • Pickled Veg
  • 1 Cauliflower
  • 5 Carrots
  • 1 Onion
  • 1 Teaspoon Coriander
  • 2 Teaspoons Cumin
  • 1 Tablespoon Black Mustard Seed
  • 5 Cloves Garlic
  • 1 Tablespoon Grated Ginger
  • 3 Fresh Thai Chiles
  • 1/2 Cup Oil
  • 2 Cups Vinegar
  • 3 Tablespoons Brown Sugar
  • Chicken
  • 2 Pounds Ground Chicken
  • 2 Tablespoons Curry Powder (more or less to taste)
  • 5 Cloves Garlic
  • 1 Tablespoon Grated Ginger
  • 2 Onions
  • 3 Fresh Chiles
  • 28 Ounces Diced Tomatoes

Instructions

  1. For the veg - Grind the coriander, cumin, mustard, garlic, ginger, and chiles into a paste. Cut the veggies into small pieces, lightly salt, and toss into the oven at 300 for about half hour. Meanwhile, fry the curry paste in the oil for about 2 minutes and add the vinegar and sugar. Bring to a simmer and pour over roasted veggies. Allow to sit at room temperature for a few hours before putting it into the fridge.
  2. Cook the chicken to brown and remove from pan. Add the onions and brown well. Add the spice, garlic, chiles, and ginger and cook 2 minutes. Add in the tomatoes and stir well. Add about a cup of water. Simmer until the liquid is mostly evaporated, about 20 minutes.