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1
Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash.
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2
In second bowl place raisins, coconut, and tomatoes.
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3
Note; all vegetables and chicken should be similar in size to help the dish cook evenly.
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4
In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg.
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5
Make Spicy Curry Dip.
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6
Mix all ingredients together and chill until ready to serve.
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7
In large skillet place 1 T olive oil and heat pan.
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8
Add chicken pieces and stir until done.
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9
Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash.
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10
Stir in & cook until vegetables are tender.
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11
Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated.
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12
Add bowl of ingredients containing raisins, coconut, & tomatoes.
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13
Add water & salt.
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14
Cook until thickened.
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15
Remove from heat.
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16
In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg.
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17
Pour into a shallow bowl that will accommodate the flour tortillas for soaking.
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18
Add 2 of the flour tortillas and turn to coat with egg mixture.
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19
Let them rest in bowl.
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20
As you use one replace it with a new tortilla in the egg mixture.
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21
Heat large skillet and add 1T oil.
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22
(Note; I used an electric skillet so I could do 2 at a time.)
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23
Place egg coated tortilla in pan and cook on one side until lightly browned.
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24
Turn over and add 1/2 cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern.
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25
Fold two sides in and press down with spatula.
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26
Cook until bottom is golden brown, then turn to do the other side.
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27
Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas.
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28
Replace the 1 T oil as needed.
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29
I found I needed very little using a nonstick pan.
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30
Serve with a dollop of the curry dip on top.
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31
Garnish with a sprinkling of cilantro leaves on top of the dip for presentation.
