Chicken Curry Nachos

Chicken Curry Nachos Ingredients

5 tortillas sheets (30 cm)Oil spraySalt

Chicken Curry

500 gr chicken breast fillet400 gr coconut cream1/2 tsp white Pepper1 1/2 salt1 1/2 tbsp white sugar2 tbsp oil

Dry Spices

5 Kaffir lime leaves2 bay leaves2 lemongrass, crushed1 turmeric leaf1 dried yellow mangosteen2 cloves1/2 stalk cinnamon

Paste Spices

10 small shallots5 garlic cloves10 long chili2 candlenut1/4 tsp cumin, dry toast1/2 tsp coriander, dry toast1 thumb sized ginger8 cm turmericA thumb size galangal1/2 nutmeg3 tbsp water

Toppings

1/3 cup corn kernel150 gr mozzarella cheese, shredded150 gr sharp cheddar cheese, shredded1 small red onion, thinly wedges2 tomato, cut into cubes3 long chilies, chopped2 green chilies, chopped1/4 cup green chili sambal (optional)1 scallion, sliced1/3 cup Cilantro leavesSIDES : Lime

Steps

Chips:Preheat oven to 180C/370 FSpray oil onto both sides of the tortillas sheets, then cut into triangles. Line them on a baking tray over parchment paper, sprinkle some salt on top then pop into the oven for 8- 10 mins until crispy and slightly golden. Let it cool then store in a container. Set asideChicken curry:Add spices paste ingredients into a food processor, blend them until very smooth and pastyHeat oil in a pan, over high heat, sauté blended mixture for 3 mins then add the dry spices stir for another 2-3 mins until cookedNext add coconut cream, stir and let it simmer over low heat, add chicken in along with salt, pepper and sugar. Let it simmer and cook for 20 mins with lid on. Uncover and adjust salt and sugar. sauce should be creamy and slightly thick, if not let it cook uncover until you get the right consistency. Transfer into a bowl. Shred chicken with a fork and set a sidePreheat oven to 200 C/400 F, lay a parchment on a baking sheet and spray some oil, place chips for the first layer followed by corn, curry chicken mixture, cheeses, red onion, tomatoes, chilies, green chili sambal (if using)Pop into the oven and bake for 10 mins. Lastly top some coriander leaves and green onion and serve