Indian-Mex chicken curry tostadas combine two cuisines for one tasty meal

A tostada with a twist combines flavors from two countries to make one scrumptious meal.

Who says tostadas have to be served with cheese and lettuce anyway? There is no cheese, lettuce or salsa in these tostadas. Cilantro is used instead of lettuce, shredded coconut is used instead of cheese, and a yogurt-coconut sauce is used instead of salsa. How fun is that?

I especially love the crunch of the crispy tortilla along with the tender chicken curry.

Every bite is enjoyable with these spicy tostadas.

Chicken curry tostadas with yogurt-coconut sauce recipe

Serves 2

Prep time: 12 minutes | Cook time: 18 minutes | Total time: 30 minutes

Ingredients:

For the yogurt-coconut sauce

• 1/2 cup plain Greek yogurt
• 3 tablespoons coconut milk
• 2 dashes cumin
• 3 teaspoons agave nectar

For the chicken curry tostadas

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 4 dashes salt
• 4 dashes pepper
• 1/2 onion, thinly sliced
• 3 garlic cloves, chopped
• 2 teaspoons peeled and chopped fresh ginger
• 1 tablespoon plus 2 teaspoons ground curry powder
• 1/4 teaspoon ground cumin
• 1/4 cup plain Greek yogurt
• 1/3 cup water
• 4 crispy corn tortillas
• 16 sprigs cilantro
• Yogurt-coconut sauce
• 1-1/2 tablespoons shredded coconut, for garnish

Directions:

For the yogurt-coconut sauce

1. In a small bowl, whisk together all the ingredients, and set aside.

For the chicken curry tostadas

1. Cut the chicken breasts in half widthwise, and slice into 1/4-inch-thick slices. Sprinkle salt and pepper evenly on the chicken.
2. Heat a large skillet on medium heat, and add the olive oil.
3. Add the chicken to the pan. Spread it out to lie flat on the bottom of the pan.
4. On top of the chicken, layer the onions, garlic, ginger, curry powder and cumin. Don’t stir yet.
5. Let cook as is, without stirring for about 6 minutes. Then stir all the ingredients together.
6. Continue to cook and stir the ingredients until the chicken is thoroughly cooked.
7. Add the yogurt, and stir.
8. Add the water, and stir. Remove the pan from the heat, and salt to taste.
9. Top each crispy tortilla with a layer of about 4 sprigs of cilantro.
10. Add the chicken curry evenly, on top of the cilantro.
11. Drizzle the yogurt-coconut sauce on top of the chicken, garnish with shredded coconut, and serve while warm.

More curry recipes

Curry mac and cheese
Thai chicken curry
Red Thai curry pulled pork tacos with slaw