This spicy chicken tinga is the said to be the closest thing to Mexican curry. While the staples of tacos, burritos or enchiladas were all possible, we wanted to try something more unheard of for our first foray into Mexican food, courtesy of Ritchie!
We made a couple of huge batches, and it went down a storm! Not too spicy, we served it with Poori to mix in some Indian excitement too thanks to Neha, but it would be fine on its own, or with rice or salad.
- 10~12 red tomatoes (we used 6 plus an extra tin of canned tomatoes)
- 5~6 garlic
- 2 onions
- 4~5 chilies (depending on how spicy you like them – for spicier, add in the seeds too, for a milder tinga use only the skin)
- 1 chicken breast
- Olive oil
- Pinch of salt
- Pinch of sugar
- Pinch of cumin
- 1 can of tomatoes
- Wash and boil the chicken breast over medium heat in plain water until cooked through and set to one side.
- Wash your vegetables.
- Chop all the tomatoes into quarters, and slice one onion, your chili (remove the seeds if you’d like less spice), and remove the skin from your garlic cloves.
- In another pan, boil all of your vegetables over a low heat. They’ll be ready when the tomatoes are very soft and their skins are peeling off.
- While they boil, shred your chicken breast into thin strips.
- Once done, we return to the boiled vegetables. Strain them (you want a thicker sauce) and blend your vegetables in a blender. Also add your tin of tomatoes here and a pinch of sugar to help balance out the flavour.
- Slice the remaining onion into strips and saute them in a saucepan with a little oil until lightly brown and soft.
- Then add the chicken and mix. Add in your blended vegetables and bring to the boil. Add a little cumin and salt and stir, do a quick taste test and add more to your liking and you’re done!