Chicken Curry Taco Filling 10-Jan-2021

So I was on a curry kick and I had a ton of frozen chicken thighs that I wanted to use up and this recipe just sort of popped into my head.


  • 6 frozen boneless, skinless chicken thighs, thawed, rinsed, and cubed
  • salt
  • pepper
  • 1 ounce Penzey’s Curry
  • 1 large red onion, peeled, halved, sliced
  • 2 tablespoons vegan butter, halved
  • 2 tablespoons olive oil, halved
  • 4 tablespoons garlic, minced
  • 2 tablespoons mild curry paste
  • 1 tablespoons ginger, minced
  • 1 pinch crushed red pepper
  • 1 teaspoon ground cumin
  • handful golden raisins
  • 12 ounces frozen rice cauliflower
  • 2 almond-flour soft tortillas


  1. After cubing the chicken, put it in a bowl, add salt, pepper, and curry powder, mix thoroughly, and set aside. (I put it in the fridge overnight, but only by accident.)
  2. Slice up the onions, saute them in a large, hot skillet with vegan butter and olive oil, cook until soft, set aside.
  3. Add more butter and oil to the same skillet, and saute the chicken, browning all sides well.
  4. Return the onions to the pan, add garlic, curry paste, ginger, red pepper, and cumin. You may need a little liquid in the pan.
  5. Simmer for about 20 minutes.
  6. Add the raisins, stir and warm through.
  7. Cook the riced cauliflower to the bag’s instructions
  8. Serve on soft-shell almond-flour tacos, spoonful of cauliflower rice, spoonful of chicken filling (use your own spoons to judge :) )


I made this to have some premade stuff to pack in some almond-flour soft tacos (Siete), so I could have lunches for a week or so.

The curry paste I used was Patak’s

Chicken curry taco filling