Chicken Chimichanga

By Chef Rakesh Sethi

From Tea Time

Prep: 30 minutes

Cook: 35 minutes

Method: Moderate

Course: Snack

Type: Indian

Key Ingredients:

Chimichanga is a deep-fried burrito – a popular Tex Mex snack

Ingredients

Boneless chicken, cut into thin strips 250 gms
Tortillas 4
Oil 1 tbsp + to shallow-fry
Medium onion 1
Garlic, chopped 3 cloves
Green capsicum, cut into thin strips ½
Red capsicum, cut into thin strips ½
Yellow capsicum, cut into thin strips ½
Salt to taste
Black pepper powder to taste
Red kidney beans (rajma), boiled and mashed ½ cup
Pickled gherkin, chopped 1 tbsp
Pickled jalapeno, chopped 1 tbsp
Fresh coriander leaves, chopped 1 tbsp
Egg 1
Refined flour 2 tbsps
Guacamole as required
Sour cream as required
Tomato salsa as required

Methods

Heat 1 tbsp oil in a non-stick pan, add onion and garlic and saute till soft. Add chicken and saute for 2-3 minutes.
Add all the capsicums, salt, black pepper powder, boiled kidney beans, gherkin, jalapeno and coriander leaves, mix well and cook till chicken is done.
Break the egg into a small bowl, add refined flour and mix well.
Heat another non-stick pan, heat the tortillas and lay them on the work top.
Place some of the chicken mixture in the centre of each tortilla, apply some egg-flour mixture on all four edges and fold in over the chicken. Roll, apply the egg-flour mixture to the open edges and seal.
Heat sufficient oil in the same non-stick pan, place the rolls in it and shallow-fry, turning sides, till all the sides are evenly cooked and golden.
Drain on absorbent paper. Transfer onto a serving platter and serve with bowls of guacamole, sour cream and tomato salsa.

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