Blog | For Those About To Cook

Chicken Chukauni

February 9, 2026 By Dan

Chicken Chukauni is one of those dishes that’s criminally under-represented outside Nepal, yet once you taste it, you’ll wonder why it hasn’t gone global like butter chicken. Creamy yoghurt, gentle spices, mustard oil funk (in the best possible way) and juicy chicken… honestly, it’s out of this world delicious and incredibly quick and easy too.

Chicken Chukauni served with rice and naan in a bowl

What Is Chicken Chukauni?

Chukauni (also spelled Chukhauni or Chukauni) is a traditional Nepali yoghurt-based dish, originally made with boiled potatoes and spiced yoghurt. Think of it as Nepal’s answer to raita, but with far more attitude.

Chicken chukauni is a modern adaptation, where tender chicken is folded into that same tangy, spiced yoghurt sauce. It’s not a curry but closer to a chicken salad. It does sit beautifully alongside rice, rotis, or grilled meats. I always serve it at my tandoori barbecues!

Cool, creamy, lightly spicy and deeply savoury, it’s the kind of dish that sneaks up on you. One spoonful becomes three. Then suddenly the bowl is empty.

A Bit of History (Without Getting Boring)

Chukauni hails from the western regions of Nepal. Traditionally, it was served as part of a larger spread with dal, rice, pickles, and grilled meats.

The original version is vegetarian, built around:

Boiled potatoes
Thick yoghurt (dahi)
Ground spices
Mustard oil

Over time, cooks began adding meat – especially chicken – turning it into a more substantial main dish while keeping that unmistakable tangy yoghurt base.

Unlike Indian yoghurt curries, chukauni is:

Not cooked for long
Not heavily spiced
All about balance and freshness

It’s comfort food, Nepali-style.

What Makes Chicken Chukauni Special?

A few things set it apart:

Yoghurt is the star, not a background ingredient
Mustard oil adds depth and authenticity
No heavy tomato or cream base
Spices are toasted and aromatic, not overpowering

If Indian curries are a symphony, chukauni is a tight jazz trio. Less going on, but every note matters.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chicken Chukauni recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

FOR THE CHICKEN
Chicken thighs or breast
Turmeric
Kashmiri chilli powder (or mild chilli powder)
Ground cumin
Salt to taste
Vegetable oil
FOR THE YOGHURT BASE
Full-fat Greek yoghurt
Mustard oil
Roasted cumin powder
Roasted coriander powder
Green finger chillies
Red onion
Fresh coriander
Salt to taste
FOR TEMPERING
Vegetable oil
Fenugreek seeds
Dried red Kashmiri chillies
Curry leaves (optional but recommended)

Step by step photos

Below, you’ll see step-by-step photographs to guide you through the recipe. At the bottom of the page, you’ll also find the full recipe card, which includes the complete list of ingredients and written instructions in an easy, printable format.

Chicken marinating with spices in a bowl

Step 1: In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient. Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.

Step 2: Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.

Step 3: In a bowl, whisk the yoghurt until smooth and creamy.

Ground cumin and coriander toasting in a pan

Step 4: If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.

Coriander, onion and spices mixed with the yoghurt

Step 5: Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.

Cooled chicken and raw onion mixed in with yoghurt and spices

Step 6: Add the cooled chicken to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.

Step 7: To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.

tempered oil poured over the chicken and yoghurt

Step 8: Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.

Step 9: I think you're going to love Chicken Chukauni! Give it a try soon.

How to Serve Chicken Chukauni

This dish shines in company. Try it with:

Fresh naan or chapati - Find our 3 ingredient naan recipe here
Plain basmati rice - Find our easy basmati rice recipe here
Rotis or chapatis
Momo dumplings
Grilled meats or tandoori chicken
As part of a Nepali thali-style spread

It also works surprisingly well as a BBQ side dish.

Variations You’ll Love

Potato & Chicken Chukauni Add 2–3 boiled, cubed potatoes along with the chicken for a more traditional hybrid version.
Smoked Chicken Chukauni Use leftover tandoori or grilled chicken for a subtle smoky flavour.
Extra Heat Version Add extra green chillies for a real kick.

Useful Equipment

You don’t need anything fancy, but these help:

Heavy frying pan or skillet
Small pan for tempering
Mixing bowl
Whisk
Sharp knife
Chopping board

Simple kit. Big flavour.

Storage & Make-Ahead

In the Fridge

Keeps well for 2–3 days
Store in an airtight container

Can You Freeze It?

Honestly? No. Yoghurt-based dishes don’t freeze well and the texture will suffer.

Make Ahead Tip

You can:

Cook the chicken a day ahead
Prep the yoghurt base separately

Combine just before serving for best results.

Final Thoughts

Chicken Chukauni is one of those dishes that reminds me why I love exploring food beyond the usual curry-house classics. It’s simple, bold, comforting and completely different from the norm.

If you’re looking to expand your repertoire with something a little off the beaten path – but still outrageously tasty – this one deserves a spot on your table.

Give it a go. I reckon it’ll be a new favourite.

Top Tip

Always use thick yoghurt – the low fat stuff will ruin the texture

FAQ

Is Chicken Chukauni spicy?

Not traditionally. It’s gently spiced with a tangy kick, but you can easily turn up the heat.

Can you use chicken breast?

Yes, but thighs stay juicier and more forgiving.

What can you substitute for mustard oil?

If you must, use a neutral oil plus a tiny dab of Dijon mustard. It’s not authentic, but it works in a pinch.

Do you cook Chicken Chukauni?

The chicken is cooked, but the yoghurt sauce is not simmered like a curry. Think of it as a warm or cold chicken salad.

Can you serve chicken chukauni cold?

Room temperature is best. Straight-from-the-fridge chukauni loses its magic.

Pairing

All of these will go well next to chicken chukauni!

Have you tried this Chicken Chukauni recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on YouTube, Instagram and Facebook for all our latest recipes.

Recipe

Chicken Chukauni

Yield: 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Think of chicken chukauni as you would a good chicken salad. It is great on its own or served with breads, rice or grilled meats. It is always on the table when I have a barbecue.

Ingredients

FOR THE CHICKEN
500g chicken thighs or breast, cut into bite-size pieces
1 teaspoon turmeric
1 teaspoon Kashmiri chilli powder (or mild chilli powder)
1 teaspoon ground cumin
Salt to taste
1 tablespoon oil (neutral oil works fine)
1 medium red onion, thiny sliced
FOR THE YOGHURT BASE
400g thick full-fat Greek yoghurt
2 tablespoon mustard oil (adjust to taste – it’s punchy)
1 teaspoon roasted cumin powder
1 teaspoon roasted coriander powder
1–2 green chillies, finely chopped
1 small red onion, very finely chopped or grated
2 tablespoon fresh coriander, finely chopped
Salt to taste
FOR TEMPERING
2 tablespoon oil
1 teaspoon fenugreek seeds
2 dried red chillies
10 curry leaves (optional but recommended)

Instructions

In a mixing bowl, rub the turmeric, chilli powder, cumin and salt into the chicken. You can do this a day or so ahead of cooking if more convenient.
Heat the oil in a pan over medium-high heat. Add the chicken and fry for about 5 minutes or until cooked through, lightly golden and no excess moisture is left in the pan.
Set aside and allow to cool slightly. This is important as hot chicken will split your yoghurt later.
In a bowl, whisk the yoghurt until smooth and creamy.
If you don’t have homemade toasted and ground cumin and coriander, toast shop bought coriander and cumin in a pan for about a minute, stirring regularly until warm to the touch and fragrant. This step is optional but will achieve a deeper and more authentic flavour.
Stir the roasted cumin and coriander powder, the mustard oil, green chillies, chopped onion, coriander (cilantro) and salt into the whisked yoghurt. Taste it. You’re looking for tangy, savoury and gently spiced.
Add the cooled chicken and sliced red onion to the yoghurt mixture and fold it through gently. No heat. No rushing. Just mix until everything is beautifully coated.
To make the tempering (tarka), heat the oil in a small pan until hot. Stir in the fenugreek seeds and let them sizzle for about 30 seconds. Then stir in the dried chillies and curry leaves.
Once fragrant and sizzling, immediately pour this over the chicken chukauni. Give it one gentle stir and you’re done.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 481Total Fat: 31gSaturated Fat: 7gUnsaturated Fat: 24gCholesterol: 168mgSodium: 378mgCarbohydrates: 18gFiber: 3gSugar: 11gProtein: 38g

Kerala Tawa Prawn Fry

February 9, 2026 By Dan

If you llike big flavours, quick cooking and dishes that taste like they’ve come straight from a beachside café in South India, then you are going to love this Kerala-style tawa prawn fry.

This is one of those recipes that proves you don’t need hours in the kitchen to get incredible results. In fact, once your prawns are marinated, this dish comes together in well under 15 minutes. Fast, fiery and absolutely packed with flavour – this is Kerala cooking at its best.

I’ve eaten versions of this dish all over Kerala, from small toddy shops to family homes and the beauty of it is always the same. Fresh prawns marinated in a bold, no nonsense marinade, a hot pan and no messing about. Traditionally cooked on a flat griddle (a tawa), the prawns are shallow-fried until beautifully caramelised on the outside while staying juicy inside. Served with rice, paratha or even just a squeeze of lime and a cold beer, it’s the sort of food that makes you stop talking and just eat.

Kerala style prawn fry served on a bed on curry leaves and topped with crispy curry leaves

What Is Kerala-Style Tawa Prawn Fry?

Kerala tawa prawn fry is a dry or semi-dry seafood dish made with prawns marinated in spices, garlic, ginger, chilli and often a little vinegar or lemon juice. Curry leaves are essential, adding that unmistakable South Indian aroma and coconut oil is traditionally used for frying.

Unlike prawn curries, there’s no sauce here. This dish is all about intense flavour clinging to the prawns, achieved through quick, high-heat cooking. It’s spicy, savoury, slightly tangy and deeply satisfying.

Why You’ll Love This Recipe

It’s quick and easy – perfect for weeknights
Minimal ingredients, maximum flavour
Naturally gluten-free
Easy to scale up or down
Works brilliantly as a main or a starter

If you’ve got prawns in the fridge, you’re already halfway there.

Ingredients

Fresh ingredients are key to getting the best flavour from this Kerala Style Prawn Fry recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Peeled medium sized prawns
Salt
Ground turmeric
Ground cumin
ground coriander
Ground fennel (optional)
Ground black pepper
Kashmiri chilli powder
Garlic and ginger paste
Cider or coconut vinegar
Thick coconut milk
FOR THE PRAWN FRY
Coconut oil
Fresh or frozen curry leaves
Shallots, thinly sliced
Ground pepper, if desired
Salt and black pepper to taste

Step by step photos

Step 1: In a bowl, mix the chilli powders, cumin, coriander, turmeric, black pepper, garlic and ginger paste, vinegar and salt. Add the prawns and mix well so they’re evenly coated. Set aside for 10–20 minutes. Even a short marinade works wonders here but you can go straight to cooking if time is an issue.

Step 2: Place a heavy pan or tawa over medium-high heat and add the coconut oil. When hot, toss in the curry leaves and let them crackle – this step alone will make your kitchen smell incredible.

Step 3: Add the prawns in a single layer. Don’t overcrowd the pan – cook in batches if needed. Fry for about 2 minutes per side, until they’re cooked through and lightly charred at the edges.

Step 4: Add the shallots once the prawns are almost done and fry briefly until just softened and lightly caramelised.

Kerala tawa prawns on a bed of curry leaves

Step 5: Try one and season with more salt and pepper if needed. Squeeze some lime juice over the top if you like and serve hot.

Variations

Extra spicy: Add crushed dried red chillies
Garlic lovers: Add sliced garlic during frying
Coastal twist: Add a pinch of fennel powder
Fish version: Works beautifully with firm white fish

Useful Equipment

You don’t need much, but the right kit helps:

Heavy frying pan or cast-iron skillet (a tawa if you have one)
Mixing bowl for marinating
Sharp knife
Tongs or a fish slice
Splatter guard (optional but helpful!)

Storage and Reheating

This dish is best eaten fresh, but leftovers can be stored:

Avoid microwaving if possible, as prawns can toughen

Refrigerate for up to 2 days

Reheat gently in a hot pan with a splash of oil

Top Tip

Don’t overcook the prawns – they turn rubbery fast.

Top Tips for Perfect Results

Don’t overcook the prawns – they turn rubbery fast
Use Kashmiri chilli powder for colour without too much heat
Coconut oil makes a huge difference to flavour
Let the pan get properly hot before adding the prawns
Cook in batches if necessary

Final Thoughts

Kerala-style tawa prawn fry is proof that simple cooking can be spectacular. A few spices, a hot pan and fresh prawns are all you need to create something that tastes truly special. If you’re short on time but craving big, bold flavours, this is a recipe you’ll come back to again and again.

Give it a go, tweak it to your taste and don’t be surprised if it becomes one of your go-to seafood dishes.

FAQ

Can you use frozen prawns?

Yes, just thaw completely and pat dry before marinating.

Is this Kerala-Style tawa prawn fry spicy?

It’s medium heat as written. Adjust chilli levels to taste.

Can you work ahead?

You can marinate the prawns up to 24 hours in advance without the vinegar. Then just add the vinegar 10 to 20 minutes before cooking. You want to cook the prawns just before serving for best results.

Want to try more spicy recipes? Try these!

Pairing

These are my favorite dishes to serve with [this recipe]:

Have you tried this Kerala-Style Tawa Prawn Fry recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. I love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow The Curry Guy on Instagram and Facebook for all our latest recipes.

Recipe

Kerala Tawa Prawn Fry

Yield: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Experience the vibrant flavors of tawa prawn fry. Quick and delicious, this Kerala-style dish is perfect for any seafood lover.

Ingredients

700g peeled medium sized prawns
1 teaspoon salt
½ teaspoon ground turmeric
1 teaspoon ground cumin
2 teaspoon ground coriander
1 teaspoon ground fennel (optional)
1 teaspoon ground black pepper
1 – 2 tablespoon Kashmiri chilli powder
4 tablespoon garlic and ginger paste
1 tablespoon cider or coconut vinegar
70ml thick coconut milk
FOR THE PRAWN FRY
3 tablespoon coconut oil
15 fresh or frozen curry leaves
5 shallots, thinly sliced
More ground pepper, if desired
Salt and black pepper to taste

Instructions

In a bowl, mix the chilli powder, cumin, coriander, turmeric, black pepper, garlic and ginger paste, thick coconut milk, vinegar and salt. Add the prawns and mix well so they’re evenly coated. Set aside for 10–20 minutes. Even a short marinade works wonders here but you can go straight to cooking if time is an issue.
Place a heavy pan or tawa over medium-high heat and add the coconut oil. When hot, toss in the curry leaves and let them crackle – this step alone will make your kitchen smell incredible.
Add the prawns in a single layer. Don’t overcrowd the pan – cook in batches if needed. Fry for about 2 minutes per side, until they’re cooked through and lightly charred at the edges.
Add the shallots once the prawns are almost done and fry briefly until just softened and lightly caramelised.
Keralan tawa prawn fry is delicious served on it's own with a cold drink or with rice or flatbread like paratha.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 683Total Fat: 40gSaturated Fat: 25gUnsaturated Fat: 15gCholesterol: 390mgSodium: 2894mgCarbohydrates: 29gFiber: 5gSugar: 7gProtein: 53g

Chicken Achaar

February 9, 2026 By Dan

If you love big, bold flavours that punch well above their weight, you’re going to fall head over heels for Pakistani Chicken Achaar. This is one of those dishes that doesn’t get nearly enough attention outside of Pakistan, which is a real shame because it’s absolutely incredible. It’s spicy, tangy, deeply savoury and unapologetically robust – the kind of curry that wakes your tastebuds up and keeps you coming back for “just one more bite”.

This is proper home-style Pakistani cooking, inspired by the flavours of traditional achar (pickle), but cooked as a hot, freshly made curry rather than something preserved in jars for months. Think of it as the best bits of pickle transformed into a rich, spicy chicken dish.

What Makes Chicken Achaar So Good?

This dish is all about contrast and balance. You get heat from chillies, richness from oil, deep savoury notes from garlic and ginger and that mouthwatering tang that makes your lips smack together after every bite. It’s not creamy. It’s not sweet. It doesn’t hide behind a thick sauce. Chicken achaar is bold, confident, and proudly in-your-face.

It’s also surprisingly quick to make, which makes it perfect for weeknights when you want something exciting without spending hours in the kitchen.

A Bit of History

Achaar (or achar) is a cornerstone of Pakistani and North Indian food culture. Traditionally, achaar refers to pickled vegetables or fruits preserved in oil, salt, spices, and acidity, often lemon juice or vinegar. Families have their own recipes and jars of achaar are proudly stored away like culinary treasure.

Chicken achaar takes those same bold flavours – mustard seeds, fennel, nigella seeds, garlic, ginger, chillies, and sourness – and turns them into a hot curry, cooked quickly and served fresh. It’s especially popular in Pakistani households and restaurants, often enjoyed with naan, roti, or plain rice. The flavour profile is sharp, spicy, and intensely savoury, with that unmistakable pickle-like tang.

Ingredients

Fresh ingredients are key to getting the best flavour from this Chicken Achaar recipe. You’ll find the ingredients listed below, while the precise amounts are provided in the recipe card at the end of the page. For smooth cooking and the best outcome, it’s a good idea to have everything measured and prepared before you begin.

See recipe card for quantities.

Chicken (bone-in or boneless thighs), cut into large pieces
Vegetable or mustard oil
Mustard seeds
Fennel seeds
Nigella seeds (kalonji)
Cumin seeds
Medium onions, finely chopped
Garlic paste
Ginger paste
Green chillies, slit
Kashmiri chilli powder (for colour)
Hot chilli powder (adjust to taste)
Turmeric
Ground coriander
Lime pickle (optional)
Salt to taste
Juice of 1–2 lemons (or 1½ tablespoon white vinegar)
Fresh coriander to garnish

Step by step photos

Mustard, fennel, nigella and cumin seeds toasting in a pan

Step 1: Heat the oil over medium-high heat in a karahi or large frying pan. Add mustard seeds and when they begin to crackle, stir in the fennel seeds, nigella seeds and cumin seeds.

Chopped onions browning in a pan with oil and toasted seeds

Step 2: Let these spices infuse into the oil for about 30 seconds.Stir in the chopped onions and fry for about eight minutes or until until golden brown.

Ginger and garlic paste added to the pan

Step 3: Stir in the garlic and ginger paste and fry for 30–60 seconds until fragrant.

Ground spices and chillies added to the pan

Step 4: Add the green chillies, followed by all the powdered spices and salt. Stir well and cook for a minute.

Chicken added to the pan and coated in the spices

Step 5: Add the chicken and stir to coat thoroughly in the spice mixture.

Chicken cooking in the pan with a splash of water

Step 6: Cook on high heat, stirring frequently, until the chicken releases moisture and the oil starts to separate.

Step 7: Add lemon juice or vinegar and cook for another 5–10 minutes until the chicken is cooked through and the sauce is thick and glossy.

Step 8: Season with salt to taste and garnish with fresh coriander (cilantro).

How to Serve Chicken Achaar

This dish is all about simplicity. Serve it with:

Fresh naan or chapati - Find our 3 ingredient naan recipe here
Plain basmati rice - Find our easy basmati rice recipe here
A cooling raita on the side

It also works beautifully as part of a larger spread with dal, salads and other dry curries.

Useful Equipment

You don’t need anything fancy, but a few bits will make life easier:

A wooden spoon or metal spatula – for stirring over high heat

A heavy-based frying pan or karahi – essential for high-heat cooking

A spice grinder or pestle and mortar – for freshly ground spices

A sharp knife – for slicing veggies and chicken

Storage and Reheating

Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating:
Reheat gently in a pan over medium heat, adding a splash of water if needed. Microwave reheating works too, but the stovetop gives better results.

Final Thoughts

Pakistani chicken achaar is one of those dishes that reminds you why home-style cooking is so special. It’s bold, honest food that doesn’t mess about. If you love big flavours, tangy heat, and dishes that taste like they’ve got a story to tell, this one deserves a spot in your regular rotation.

Give it a go, tweak it to your taste and don’t be surprised if it becomes one of your new favourites. Happy cooking!

Top Tip

Don’t skimp on oil
This is not a low-fat dish. The oil carries the spices and gives that authentic achaar flavour.

FAQ

Is Chicken Achaar very Spicy?

It can be, but you’re in control. Adjust the chillies to suit your taste.

Can you make this curry ahead of time?

Absolutely. It tastes even better the next day.

Is this the same as pickled Achaar?

No, but it’s inspired by the same flavours. This is a fresh curry, not a preserve.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chicken Achaar:

Have you tried this Chicken Achaar recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Recipe

Chicken Achaar

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Discover the bold flavours of Chicken Achaar, a spicy, tangy Pakistani dish that will awaken your taste buds.

Ingredients

1kg chicken (bone-in or boneless thighs), cut into large pieces
6 tablespoon vegetable or mustard oil
1 teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon nigella seeds (kalonji)
1 teaspoon cumin seeds
2 medium onions, finely chopped
2 tablespoon garlic paste
2 tablespoon ginger paste
2–3 green chillies, slit
2 teaspoon Kashmiri chilli powder (for colour)
1 teaspoon hot chilli powder (adjust to taste)
1 teaspoon turmeric
2 teaspoon ground coriander
1 tablespoon lime pickle (optional)
Salt to taste
Juice of 1–2 lemons (or 1½ tablespoon white vinegar)
Fresh coriander to garnish

Instructions

Heat the oil over medium-high heat in a karahi or large frying pan. Add mustard seeds and when they begin to crackle, stir in the fennel seeds, nigella seeds and cumin seeds. Let these spices infuse into the oil for about 30 seconds.
Stir in the chopped onions and fry for about eight minutes or until until golden brown. This step is crucial for depth of flavour. Stir in the garlic and ginger paste and fry for 30–60 seconds until fragrant.
Add the green chillies, followed by all the powdered spices and salt. Stir well and cook for a minute. Add the chicken and stir to coat thoroughly in the spice mixture.
Cook on high heat, stirring frequently, until the chicken releases moisture and the oil starts to separate.
Add lemon juice or vinegar and cook for another 5–10 minutes until the chicken is cooked through and the sauce is thick and glossy.
Garnish with fresh coriander and serve hot.

Cottage Pie Recipe

January 19, 2026 By Shannon

Rich, hearty and warming. Nothing says comfort food like a classic Cottage Pie Recipe. This hearty British favourite combines rich, slow-cooked minced beef with a medley of vegetables, all simmered in red wine, beef stock, and Worcestershire sauce, infused with fragrant fresh herbs like thyme, rosemary, and sage. Topped with creamy, cheesy mashed potatoes, it’s the ultimate family-friendly dinner that’s perfect for any night of the week.

About This Cottage Pie Recipe

My recipe uses simple, accessible ingredients and shows you how to build layers of flavor from scratch. From browning your beef perfectly to creating a silky, golden mash topping with butter, milk and egg yolks, every step is designed for maximum taste.

Serve this homemade cottage pie straight from the oven, ideally with a side of roasted vegetables or buttery greens, and you’ve got a meal that’s both comforting and impressive. Perfect for batch cooking, freezing or feeding a hungry family, this recipe is sure to become a go-to classic in your recipe collection.

Ingredients

Using the freshest ingredients in this Cottage Pie recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Minced beef
White Onion
Shallots
Stick Celery
Carrot
Beef stock
Red wine
Bay leaves
Tomato puree
Worcestershire sauce
Fresh thyme, sage and rosemary (tied with string)
White potatoes
Cheddar cheese
Egg yolks
Butter
Whole milk
Chives
Neutral oil
Salt and pepper

See recipe card for quantities.

Instructions

You will find photographs of each step below, along with a full layout including the ingredients in the recipe card. Use whichever format works best for you. These steps are clear and easy to follow, so you can cook along with confidence.

Step 1: In a large pan, on a medium heat, add a tablespoon of your oil and fry your beef until browned all over. Do this in batches if needed. Remove and set aside.

Celery, carrot, onion and shallots sauteing in a pan

Step 2: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.

Step 3: Add your tomato puree and fry for a further two minutes.

Browned beef and red wine added to the pan

Step 4: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.

Beef stock, fresh herbs and bay leaves added to the pot to simmer

Step 5: When reduced, add your beef stock, Worcestershire sauce, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)

Step 6: While your filling is cooking, in a large pot on high, add water and salt and bring to a boil. Add your peeled and halved potatoes and boil until fork tender. Then, drain and allow to steam dry for 5 minutes.

Butter, milk and egg yolk added to the mashed potatoes

Step 7: Preheat your oven to 400 F/200 C. Mash or rice your potatoes then add your butter, whole milk and 100g of your cheddar cheese, season with salt and pepper and mash to combine. Allow your mash to cool slightly (the milk and butter should do most of the work) then fold in two egg yolks until completely combined.

Cottage pie served with garden peas and topped with chives

Step 8: When your filling has finished cooking, remove the fresh herbs and bay leaves, spoon it into an ovenproof dish. Top with your mashed potato and your remaining cheddar cheese. Bake for 25 - 30 minutes or until the top is beautifully golden. Remove from the oven and top with finely chopped chives. Dig in!

Hint: Use a fork to create texture on your mashed potato, this will allow your cottage pie topping to turn beautifully golden.

What is the difference between Shepherd's pie and Cottage pie?

Although they look almost identical, the real difference between Shepherd’s Pie and Cottage Pie is the meat. A traditional Shepherd’s Pie is made with lamb. It has a richer, slightly deeper flavour. Cottage Pie, on the other hand, is made with beef mince, giving it a milder, more familiar taste.

Both dishes use a similar base of onions, vegetables, gravy and a fluffy mashed potato topping, baked until golden and comforting. So if your pie uses beef, it’s technically a Cottage Pie — and only becomes a Shepherd’s Pie when lamb is involved.

Substitutions

Fresh Herbs - Use dried herbs if that's all you have to hand - 1 teaspoon thyme, ½ teaspoon rosemary and ½ teaspoon sage.
Red wine - For an alcohol free version replace the red wine with extra stock + an extra tablespoon of Worcestershire sauce.
Shallots - Shallots add an extra depth of flavor to the meat sauce in your cottage pie but if you're struggling to source them, simply use 2 white onions.

Equipment

One large pot

Medium sized oven proof baking dish - we used a tray with height 4.7cm , width 18.2cm and depth 15.1cm.

Cheese grater

Serving Size (Serves 6)

This cottage pie recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your cottage pie to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Use a fork to create texture on your mashed potato, this will allow your cottage pie topping to turn beautifully golden.

FAQ

Can I make cottage pie ahead of time?

Yes! You can prepare the filling and mash separately, then assemble and store in the fridge for up to 24 hours. Reheat your cottage pie in the oven until piping hot, or freeze for up to 3 months.

Can I use something other than red wine?

Absolutely. If you don’t have red wine, use extra beef stock with a splash of balsamic vinegar or Worcestershire sauce for depth in your cottage pie.

How do I make the mashed potato topping extra creamy?

Use butter, whole milk, and egg yolks. Warm the milk and butter before mixing to create a silky, fluffy mash that browns your cottage pie beautifully in the oven.

Looking for other British recipes like this Cottage pie? Try these:

Pairing

These are my favorite dishes to serve with Cottage pie:

Recipe

Cottage Pie Recipe

Yield: 6

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Rich, hearty and warming. This Cottage Pie recipe shows you how to do it all. From browning your beef perfectly to creating a silky, golden mash topping with butter, milk and egg yolks, every step is designed for maximum taste.

Ingredients

1.65 lbs (750g) Minced beef
1 White Onion
2 Shallots
1 Stick Celery
1 Carrot
2 cups (450 ml) Beef stock
¾ cup (200ml) red wine
2 Bay leaves
1 tablespoon Tomato puree
2 tablespoon Worcestershire sauce
Fresh thyme, sage and rosemary (tied with string)
2.2 lbs (1 kg) White potatoes
1 ⅓ cups (150g) Cheddar cheese
2 Egg yolks
1 tablespoon (15g) Butter
½ cup (100ml) Whole milk
Chives
Neutral oil
Salt and pepper

Instructions

In a large pan, on a medium heat, add a tablespoon of your oil and fry your beef until browned all over. Do this in batches if needed. Remove and set aside.
To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
Add your tomato puree and fry for a further two minutes.
Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
When reduced, add your beef stock, Worcestershire sauce, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
While your filling is cooking, in a large pot on high, add water and salt and bring to a boil. Add your peeled and halved potatoes and boil until fork tender. Then, drain and allow to steam dry for 5 minutes.
Mash or rice your potatoes then add your butter, whole milk and 100g of your cheddar cheese, season with salt and pepper and mash to combine.
Preheat your oven to 400 F/200 C. Allow your mash to cool slightly (the milk and butter should do most of the work) then fold in two egg yolks until completely combined.
When your filling has finished cooking, remove the fresh herbs and bay leaves, spoon it into an ovenproof dish.
Top with your mashed potato and your remaining cheddar cheese.
Bake for 25 - 30 minutes or until the top is beautifully golden. Remove from the oven and top with finely chopped chives. Dig in!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 830Total Fat: 44gSaturated Fat: 21gUnsaturated Fat: 23gCholesterol: 236mgSodium: 743mgCarbohydrates: 46gFiber: 5gSugar: 7gProtein: 55g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Lasagne

January 19, 2026 By Shannon

Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe .Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe. Whether you're after a hearty dinner that will feed the whole family or are batch cooking for the week, this recipe is for you!

Lasagne served on a plate with rocket salad

About This Lasagne Recipe

Layers of slow-simmered minced beef in a deeply flavoured tomato sauce, silky béchamel and tender pasta sheets. It all together to make what I honestly think is the best lasagne you can cook at home.

This Lasagne is all about building flavour. The meat sauce is cooked until thick, glossy and packed with depth, while the white sauce keeps everything creamy without being heavy. As it bakes, the pasta absorbs all that goodness, giving you perfect slices that hold together but still melt in the mouth.

Ingredients

Using the freshest ingredients in this Lasagne recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

For the beef:
Beef mince
Bacon lardons
White onions
Shallots
Carrot
Stock celery
Tomato puree
Red wine
Bay leaves
Fresh thyme, sage and rosemary (tied with string)
Passata
Beef stock
For the bechamel:
Butter
Plain flour
Whole milk
For the filling:
Lasagne sheets
Cheddar cheese
Parmesan cheese
Olive oil
Salt and pepper
Chives

See recipe card for quantities.

Instructions

Step 1: In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.

Step 2: In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.

Celery, onion, shallots and carrot sautéing in a pan

Step 3: To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.

Garlic and tomato puree added to the pan

Step 4: Add your garlic and tomato puree and fry for a further two minutes.

Beef added back to the pan and red wine added

Step 5: Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.

Bacon, fresh herbs and stock added to the pan to simmer

Step 6: When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally. (See notes)

Step 7: Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.

Bottom layer of bechamel added to a baking dish

Step 8: Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.

First layer of lasagne, meat, bechamel and cheese added to the baking dish

Step 9: Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.

Lasagne sheets, bechamel sauce and cheese added to the top of the lasagne

Step 10: For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.

Golden lasagne spooned out of baking dish

Step 11: Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.

Step 12: Top with your chopped chives and serve with a delicious arugula salad. Dig in!

Hint: Make sure you have plenty of bechamel and cheese left for the top layer to cook the pasta perfectly and create that gorgeous, golden top!

Equipment

Large oven proof baking dish - we used a tray with Height 5.5 x Width 28.3 x Depth 23.3cm but you can adjust the layers of your lasagne to fit your own dish.

Large pot

Cheese grater

What about the Béchamel sauce?

In just 4 steps, you can make this easy Béchamel sauce recipe. Here's how...

Melting butter in a pan and adding in the flour

Step 1: In a pan, over a medium-low heat, melt the butter. then gradually whisk in the flour.

Step 2: Make sure you whisk continuously when you add the flour so it does not burn.

Step 3: Gradually add the infused milk, whisking continuously again. Add more if you need to, until you reach your desired consistency.

Step 4: Stir in the salt and pepper. All done! How easy was that?

Serving Size (Serves 6)

This Lasagne recipe is written to serve 6, perfect for a family meal or for making sure there are leftovers to enjoy later. Cooking fresh food takes effort, so why not get the benefit of a second meal? If you’re serving fewer people, the recipe can easily be halved—or if you’re feeding a crowd, just scale it up and add extra protein or sides as needed. It’s all about adapting it to suit you.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your dish to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Make your meat sauce slightly looser than a normal pasta sauce before layering. The lasagne sheets absorb a lot of liquid as they bake, and a dry sauce is the quickest way to end up with hard pasta. You want it spoonable, glossy and just a little bit saucy, not thick.

FAQ

Can I make lasagne ahead of time?

Yes, lasagne is perfect for prepping in advance. You can assemble it up to 24 hours ahead, cover and keep it in the fridge, then bake when ready. It actually tastes even better once the flavours have had time to settle.

Do I need to pre-cook lasagne sheets?

Usually no, especially with fresh or “no-boil” sheets. Just make sure your sauce is loose enough to hydrate them while baking.

Why does my lasagne burn on top?

Your oven may be too hot or it’s uncovered too long. Cover loosely with foil for the first half of baking, then uncover to brown.

Looking for other recipes like this Lasagne? Try these:

Pairing

These are my favorite dishes to serve with Lasagne:

Big Mac Salad

Recipe

Lasagne

Yield: 6

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

Rich, comforting and perfect for the whole family! This is our sensational go-to homemade Lasagne recipe.

Ingredients

For the beef:
1 lb 10 oz (750g) beef mince
⅓ cup (75g) Bacon lardons
2 White onions
2 shallots
1 carrot
1 stock celery
2 tablespoon tomato puree
¾ cup (200 ml) red wine
2 bay leaves
Fresh thyme, sage and rosemary (tied with string)
3 ⅓ cups (800 ml) passata
¾ cup (200ml) beef stock
For the bechamel:
5 tablespoon (75g) butter
½ cup (60g) plain flour
2 ½ cups (600ml) whole milk
For the filling:
Lasagne sheets
1 ½ cups (200g) Cheddar cheese
½ cup (50g) Parmesan cheese
Olive oil
Salt and pepper
Chives

Instructions

In a small pan, on a medium heat, fry your bacon lardons until golden. Set aside for later.
In a large pan, on a medium heat, add a tablespoon of oil and brown your mince. (Do this in batches if needed) Set aside for later.
To the same pan on a low-medium heat, add a tablespoon of oil and fry your onions, shallots, carrot and celery for 15 minutes until softened.
Add your garlic and tomato puree and fry for a further two minutes.
Return your beef to the pan, add your red wine and simmer on high until the wine has reduced by half.
When reduced, add your crispy bacon lardons, passata and beef stock, fresh herbs (tied) and bay leaves. Bring to a gentle simmer on a medium heat and cook for 40 minutes stirring occasionally.
Meanwhile, follow the steps for the Perfect Béchamel Sauce recipe using the quantities in the recipe or see the steps below.
Preheat your oven to 350 F (180 C), and construct your lasagne. Start with a layer of bechamel on the bottom of the baking tray to prevent the pasta from sticking.
Add a layer of your lasagne sheets, completely cover with a generous spoonful of your meat sauce then top with a few ladles of your bechamel sauce. Top with cheddar cheese and repeat these steps until your tray is filled.
For the final layer, top your lasagne sheets with your remaining bechamel sauce and your remaining cheese.
Bake for 20 minutes covered in foil then remove the foil and bake for a further 20 minutes or until the top is golden brown.
Top with your chopped chives and serve with a delicious arugula salad. Dig in!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 693Total Fat: 44gSaturated Fat: 25gUnsaturated Fat: 19gCholesterol: 130mgSodium: 1218mgCarbohydrates: 34gFiber: 2gSugar: 9gProtein: 32g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Salsa Verde Tacos

January 15, 2026 By Joe

Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken, smothered in Salsa Verde sauce and topped with delicious Miski Mexican Food salsas! You just have to give these a try!

Salsa verde tacos topped with salsa and cheese

About This Salsa Verde Tacos Recipe

Lately, we’ve been diving deep into Mexican cooking, and being based in the UK, we know firsthand how tricky it can be to find some traditional ingredients locally. Luckily, we were able to order tomatillos from Miski Mexican Food to make our own homemade salsa verde. We even made a big batch and whipped up some delicious Enchiladas Verdes too!

Ingredients

Using the freshest ingredients in this Salsa Verde Tacos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

3 large chicken breasts
2 cloves garlic
1 large onion
1 cup (250ml) chicken stock
3 cups (750ml) Salsa Verde
12 corn tortillas
salt and pepper (to taste)
queso fresco (or some other mild crumbly cheese)

See recipe card for quantities.

Instructions

Step 1: In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.

Chicken stock added to the pan and allowed to poach

Step 2: Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.

Step 3: Remove from the pan and shred your chicken with forks.

Onions frying in a pan until translucent

Step 4: In a clean pan, add a splash of oil and soften your onion until translucent.

Salsa verde added to the pan and allowed to simmer

Step 5: Add your salsa verde to the pan and allow to simmer. (See below)

Shredded chicken returned to the pan and mixed well

Step 6: Return your shredded chicken to the pan, heat through and mix well.

Step 7: To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.

Step 8: Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 3 cups (750ml) and here at Miski Mexican Food. Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have the perfect amount of salsa to make your Salsa Verde Tacos.

What about the tomatillos?

The Salsa Verde recipe for this Pozole Verde calls for tinned tomatillos as you cannot easily source fresh tomatillos in the UK. They can be bought online on a lot of different retailers, including Miski Mexican Food. The ease with tinned tomatillos is that they are already cooked so can be blended straight away. If you're lucky enough to be able to source fresh tomatillos then I would definitely use them over tinned to get the freshest Salsa Verde possible! Simply remove the husks and the stems, add them to a baking tray and roast in the oven for 15-20 minutes at 400F/200C. Then, add them to your blender with the other ingredients.

What about the Salsas?

These stunning salsas are from Miski Mexican Food! We used her El Jalapeno salsa to create our Salsa Verde sauce for our tacos. Then, we topped our Salsa Verde Tacos with the La Calavera (Fiery Scotch Bonnet salsa for those who love a spicy kick), El Corazon () and El Macho (Delicious chili oil packed full of Guajillo chillies) salsas.

You can find these wonderful salsa here -

Substitutions

Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Salsa Verde Tacos. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.
Tortillas - You could use flour tortillas for this recipe and they work perfectly well to soak up the verdes sauce and keep the Salsa Verde Tacos in tact. However, if you can find corn tortillas you will add an extra depth of authentic Mexican flavor to your Salsa Verde Tacos.
Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however. From making plenty of Mexican recipes using ingredients that can be sourced in the UK, I've found that Wensleydale cheese works great. It crumbles beautifully and can be sprinkled on top of tacos without it melting.

Serving Size (Serves 4)

This recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Top Tip

Let the salsa verde chicken sit for 5–10 minutes before serving — it gives the flavours time to meld while still staying fresh and vibrant.

FAQ

Can I use chicken thighs instead of breasts?

Yes! Thighs are more forgiving and stay juicy with longer cooking, which makes your Salsa Verde Tacos even more flavorful.

How do I know when the chicken is perfectly cooked?

The chicken is done when it easily shreds with a fork and reaches an internal temperature of 75°C (165°F). Avoid overcooking to keep it tender.

Looking for other recipes like this? Try these:

Recipe

Salsa Verde Tacos

Yield: 4-6

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Fresh, vibrant and packed full of flavor. These Salsa Verde Tacos are filled with shredded chicken and smothered in Salsa Verde sauce.

Ingredients

3 large chicken breasts
½ cup (100ml) chicken stock
2 cloves garlic
1 large onion
3 cups (750ml) Salsa Verde (see recipe post)
12 corn tortillas
salt and pepper (to taste)
Queso fresco (or some other mild crumbly cheese)

Instructions

In a pan with a splash of olive oil on a medium heat, brown both sides of your chicken.
Add ¼ cup of chicken stock (60ml) to your pan. Cover with a lid and allow to poach for 10-12 minutes.
Remove from the pan and shred your chicken with forks.
In a clean pan, add a splash of oil and soften your onion until translucent.
Add your salsa verde to the pan and allow to simmer. (See blog post)
Return your shredded chicken to the pan, heat through and mix well.
To a clean pan, add a splash of oil and fry your corn tortillas on each side for 3 minutes.
Load your tacos with your delicious salsa verde chicken and top with coriander, pickled red onion, cheese and Miski salsas! Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 403Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 6gCholesterol: 78mgSodium: 1249mgCarbohydrates: 49gFiber: 9gSugar: 9gProtein: 35g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Curried Brussels Sprouts

January 5, 2026 By Shannon

Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner - but with a twist. Let your sprouts be the star of the show with these whole and ground spiced sprouts with a drizzle of festive maple syrup. The best part - its cooked all in one pan! You have to give these Curried Brussels Sprouts a try!

Curried brussels sprouts served in a side dish

About This Curried Brussels Sprouts Recipe

These Curried Brussels Sprouts are so simple to make! The flavour starts with frying cumin seeds and garlic until deliciously fragrant, then frying your ground spices for an extra punch of flavor. A splash of tomato brings balance and richness, while a final hit of maple syrup sweetens the whole dish, giving it that unmistakable festive flavor - the perfect side dish to spice up your Christmas dinner.

Ingredients

Using the freshest ingredients in this Curried Brussels Sprouts recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Brussels sprouts
Ghee or neutral oil
Garlic cloves (minced)
Cumin seeds
Ground turmeric
Chilli powder
Coriander powder
Cumin powder
Water
salt
Tinned tomatoes
Tomato puree
Maple syrup

See recipe card for quantities.

Instructions

Step 1: Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.

Step 2: To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.

tomato puree and ground spices frying in ghee

Step 3: Next, add your tomato puree and ground spices and fry for a further minute.

Tomatoes blitzed in a food processor and added to the pan

Step 4: In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.

Brussels sprouts added to the pan and mixed with the sauce

Step 5: Add your Brussel sprouts, give it a good mix and cook for 5 minutes.

Water added to the pan and covered with a lid

Step 6: Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.

Step 7: Add a touch more water if your curried sprouts are looking dry.

Step 8: Garnish your Curried
Brussels Sprouts with crispy garlic slithers and coriander. Dig in!

Hint: No-one wants overcooked sprouts! Use less water than you might think for the sauce and add more later if needed, this will allow the sauce to thicken at the same time as cooking the sprouts!

Can I use left over brussels sprouts?

Of course! This Curried Brussels Sprouts recipe is a great way of using up any left over sprouts you might have from your Christmas dinner. Simply follow the steps as above but don't add the sprouts until the end and use half the amount of water. Create the delicious spiced tomato sauce to your desired thickness, then add in your left over brussels sprouts and heat them through (be careful not to over cook, you're just heating them up again in the delicious sauce).

Substitutions

The ingredients for these Curried Brussels Sprouts are so easy to purchase and are ingredients you probably already have in your pantry! Here are a few substitutions if you need it:

Maple Syrup - Maple syrup is popping up more frequently in UK supermarkets but if you don't have any to hand simple substitute with honey or ½ teaspoon of brown sugar.
Ghee - Any neutral oil is a great substitution! Since we're not frying anything that needs a high smoke point oil you could also swap it out for unsalted butter!
Garlic cloves - Use 2 teaspoon of garlic paste if that's easier for you to source!

What can I serve these Curried Brussels Sprouts with?

These Curried Brussels Sprouts are a great side dish to many dishes, not just your Christmas dinner!

Try them as a side with any of these 30 minutes BIR style curries!

Equipment

One large pan is all you need!

Serving Size (Serves 4)

This Curried Brussels Sprouts recipe is written to serve 4. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Curried Brussels Sprouts to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

Don’t overcrowd the pan — giving the sprouts space lets them char slightly, adding a nutty, caramelised flavour that makes these Curried Brussels Sprouts irresistible!

FAQ

Can I use frozen Brussels sprouts?

Yes, they will work perfectly for Curried Brussels Sprouts! Thaw them first or add them straight to the pan, but reduce the water slightly to avoid a soggy curry.

Can I make this recipe vegan?

Absolutely — simply use oil instead of ghee. The Curried Brussels Sprouts will still be rich and flavourful.

Can I use leftover Brussels sprouts?

Yes! Add them at the end of cooking and simmer for just 3–5 minutes to heat through and let them soak up the curry sauce.

Looking for other vegetarian recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Curried Brussels Sprouts:

Recipe

Curried Brussels Sprouts

Yield: 4

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Spiced and festive with a hint of sweetness! These Curried Brussels Sprouts are the perfect side dish for your festive dinner.

Ingredients

14oz (400g) Brussels sprouts
½ teaspoon Ghee or neutral oil
3 Garlic cloves (minced)
½ tsp cumin seeds
½ tsp ground turmeric
½ tsp chilli powder
¼ tsp coriander powder
¼ tsp cumin powder
½ cup (100ml) water
salt
½ cup tinned tomatoes
½ tsp tomato puree
½ tsp maple syrup

Instructions

Remove the first layer of leaves and trim the ends off of your sprouts. Wash them, cut in half and set aside.
To a large pan, on medium heat, melt your ghee and add your cumin seeds and minced garlic. Fry for a minute until fragrant.
Next, add your tomato puree and ground spices and fry for a further minute.
In a blender, blitz your tinned tomatoes then add to your pan and mix. Cook on a medium heat for 3 minutes.
Add your Brussel sprouts, give it a good mix and cook for 5 minutes.
Pour in your water and maple syrup, cover with a lid and cook for 10 minutes. Remove the lid and cook for a further 5 minutes.
Add a touch more water if your curried sprouts are looking dry.
Garnish with crispy garlic slithers and coriander. Dig in!

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 61Total Fat: 2gSaturated Fat: 1gUnsaturated Fat: 1gCholesterol: 2mgSodium: 28mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 3g

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Honey Harissa Chicken

January 5, 2026 By Shannon

Golden, bright and a hint of spice! This Honey Harissa Chicken is a flavor sensation! Juicy, skin-on chicken thighs are fried until beautifully golden, then simmered in a glossy harissa sauce made with rich chicken stock, harissa paste and a squeeze of lemon. You have to give this recipe a try!

Honey harissa chicken served on a bed of mashed potato with harissa chicken gravy

About This Honey Harissa Chicken Recipe

If you like simple recipes with huge flavour, this Honey Harissa Chicken is one you’ll cook again and again. I use skin-on chicken thighs because they stay juicy and take on the harissa flavour really well. The dish is so simple! Brown the chicken, stir together a quick harissa sauce with chicken stock, and let everything bubble down until the thighs are coated in a glossy, sweet and slightly fiery glaze.

Ingredients

Using the freshest ingredients in this Honey Harissa Chicken recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

FOR THE CHICKEN:
Skin on chicken thighs
Olive oil
Harissa paste
Tomato puree
Honey
Lemon juice
Coriander powder
Paprika
Garlic cloves (minced)
Salt and pepper to taste
FOR THE SAUCE:
Plain flour
Chicken Stock
Harissa paste
Lemon juice

See recipe card for quantities.

Instructions

Skin on chicken thighs marinating in harissa and honey glaze

Step 1: To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.

Step 2: To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat up to medium and fry for a further 12 minutes. Set to one side for later.

Roux for the honey harissa sauce made in a pan

Step 3: In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.

Chicken stock added to the pan and whisked to make a gravy

Step 4: Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.

Chicken returned to the pan to simmer in the gravy

Step 5: Return your chicken thighs to the pan and simmer for 10 minutes.

Step 6: Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!

Hint: Brush off any excess marinade and garlic pieces before frying your chicken to avoid burning.

Substitutions

This Honey Harissa Chicken recipe is so unbelievably flavorful with minimal ingredients, but if you're wanting to change up a few flavors then here are a few ideas:

Chicken thigh - Skin on chicken breast would work beautifully for this recipe. If you can source, bone-in skin-on chicken breast they will stay juicy and keep the crispy skin that makes this recipe so delicious.
Chicken stock - You can use good quality vegetable stock instead of chicken stock as the chicken juices from the pan will add plenty of flavor to the sauce.

What can I serve this with?

Flatbreads - Mop up every last bit of the harissa sauce with these 3 ingredient flat breads.
Rice - Soak up all the gorgeous harissa sauce with this easy basmati rice recipe!
Mashed potatoes - Serve on a bed of Perfect Creamy Mashed Potatoes and drizzle over the gorgeous harissa sauce.

Equipment

Large pot for frying

Large bowl for marinating

Serving Size (Serves 2)

This recipe is written to serve 2. If you’re feeding 5 or 6, you can easily double or triple the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow your Honey Harissa Chicken to cool completely, then store in an airtight container for up to 3 days. Flavours often develop even more after a night in the fridge.
Freezer: Portion and freeze for up to 3 months. Defrost overnight in the fridge, then reheat gently on the hob or in the oven until piping hot.

Top Tip

When frying your chicken thighs to get that crispy skin, make sure you're frying on a medium heat and don't move the chicken around the pan! Allow the skin to crisp and caramelise to the bottom of the pan.

FAQ

Can I use chicken breast?

Yes, but thighs stay juicier and handle high heat better. If using breast, be careful not to overcook, as it can dry out. Try finding skin on chicken breast to best replicate this Honey Harissa Chicken recipe.

How do I keep the skin crispy when reheating?

Avoid microwaving. Reheat in a preheated oven or air fryer at 400F (200C) until hot. Adding a fresh squeeze of lime after reheating brightens the flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Honey Harissa Chicken:

Recipe

Honey Harissa Chicken

Yield: 2

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

This Honey Harissa Chicken is a flavor sensation! Juicy chicken thighs fried until beautifully golden then simmered in a glossy harissa sauce

Ingredients

FOR THE CHICKEN:
17 oz (500g) Skin on chicken thighs
Olive oil
2 tablespoon Harissa paste
1 tablespoon Tomato puree
2 tablespoon Honey
1 tablespoon Lemon juice
½ teaspoon Coriander powder
½ teaspoon Paprika
2 Garlic cloves (minced)
Salt and pepper to taste
FOR THE SAUCE:
1 ½ tablespoon Plain flour
1 cup (250ml) Chicken Stock
1 teaspoon Harissa paste
Lemon juice

Instructions

To a large bowl, add your harissa paste, honey, lemon juice, coriander powder, paprika and minced garlic. Add 3 tablespoon of olive oil and mix well. Add your chicken thighs and coat. Marinade for 2 hours or overnight.
To a large pot, on a low-medium heat, fry the chicken thighs skin side down for 20 minutes or until the skin is crispy. Flip the thighs over, turn the heat to medium and fry for a further 12 minutes. Set to one side for later.
In the same pan your fried your chicken in, add your flour and whisk around to pick up the excess flavours. Toast for 2 minutes until golden brown.
Mix a teaspoon of your harissa paste with your chicken stock. Slowly add your harissa chicken stock to the pan and whisk together. Keep adding until your achieve your desired thickness.
Return your chicken thighs to the pan and simmer for 10 minutes.
Top with pomegranate seeds and pistachios. Serve with mashed or roasted potatoes and Mediterranean salad. Dig in!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 705Total Fat: 40gSaturated Fat: 11gUnsaturated Fat: 29gCholesterol: 313mgSodium: 868mgCarbohydrates: 33gFiber: 4gSugar: 14gProtein: 63g

Have you tried this Honey Harissa Chicken recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Refried Bean Taquitos

December 15, 2025 By Shannon

Crispy, satisfying and packed with flavor, these Refried Bean Taquitos are the ultimate easy side dish. With just a handful of simple ingredients, you get golden, crunchy taquitos filled with creamy, smoky refried beans and loaded with cheese. You have to give these a try!

Refried bean taquitos served with chipotle dip

About This Refried Bean Taquitos Recipe

The filling starts with seasoned refried beans cooked gently with onions, garlic and a touch of chilli. A little grated cheese helps bind the mixture so it rolls perfectly into soft tortillas. Bake or air-fry until crisp, and you’ve got unbelievable Refried Bean Taquitos.

Serve these crispy refried bean taquitos with salsa verde, pico de gallo or a fresh guacamole for the perfect finishing touch. They’re ideal for sharing platters or a quick snack that never hangs around long.

Ingredients

Using the freshest ingredients in this Refried Bean Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

FOR THE FILLING:
Tinned black beans
Lard or olive oil
Salt
Black pepper
Mexican oregano
Cumin
Cayenne chili pepper
Garlic powder
FOR THE TAQUITOS:
Corn tortillas
Jack Cheese (See varitations)

See recipe card for quantities.

Instructions

Step 1: Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.

Step 2: Add the spices to the pan and stir together.

Black beans added to the pot with lard and spices

Step 3: Add the black beans and combine with the fat and the spices.

retained liquid added to the pot with the beans and spices

Step 4: Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.

Refried beans mashed with a hand blender

Step 5: Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.

Heating tortillas on a pan until pliable

Step 6: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 7: To your tortilla, add 2-3 tablespoon of your Refried beans.

Cheese added to the refried bean taquitos

Step 8: Sprinkle with a generous amount of cheese.

taquitos brushed with oil and baked until crispy

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Crispy refried bean taquitos served with spicy chipotle dip

Step 10: Remove you Refried Bean Taquitos from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the crispiest Refried Bean Taquitos possible, brush heartily with Olive Oil before baking!

Substitutions

Cheese - If you can source it, Queso Fresco cheese is an authentic cheese to use. Any mild, crumbly cheese will do however or substitute for a four cheese blend in these Refried Bean Taquitos.
Oregano - If you can source Mexican oregano you will end up with a more authentically flavored Refried Black Beans or you can use standard oregano. Mexican oregano has slightly bigger, more jagged leaves and provides a citrusy flavor that normal oregano doesn't provide.

Variations

Dried black beans - If you are using dried black beans for your Refried Bean Taquitos, simply soak 1 and ½ cups in 3 inches of water overnight. Then, place in a pot and cover with water. Boil for 1 ½ to 2 hours or pressure cook for 30 minutes. Then follow the steps below to make your Refried Black Beans.
Tinned black beans - Tinned blacked beans are usually already cooked so only need to be drained and heated through before blending.

Equipment

To make these Refried Black Beans super silky and smooth for your Refried Bean Taquitos I used a hand blender. You can blend the beans in batches using a standing blender instead. Alternatively, you can use a masher and mash them by hand!

Serving Size (Serves 3)

This recipe is written to serve 3 as a side or 2 as a main. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Allow to cool completely. Add your Refried Bean Taquitos to an airtight container and keep for up to 3 days. Reheat in the air fryer or oven at 400F (200 C) for 8 minutes to regain their crispiness.

Top Tip

Use a hand blender to easily blend large batches of Refried Black Beans to use in these Refried Bean Taquitos and have plenty left over for other amazing recipes.

FAQ

Are refried black beans actually fried twice?

No! Despite what the name suggests, the beans are quickly fried once with the oil and seasonings!

Looking for other recipes like these Refried Bean Taquitos? Try these:

Pairing

These are my favorite dishes to serve with Refried Bean Taquitos:

Recipe

Refried Bean Taquitos

Yield: 6

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Crispy, satisfying, and packed with big flavour, these Refried Bean Taquitos are the ultimate easy Mexican side dish!

Ingredients

FOR THE FILLING:
x2 Tinned black beans
1 tablespoon lard or olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon mexican oregano
1 ½ teaspoons cumin
½ teaspoon cayenne chili pepper
1 teaspoon garlic powder
FOR THE TAQUITOS:
6 Corn Tortillas
Handful of Jack Cheese

Instructions

Over a medium low heat, in a saucepan, melt your lard or heat your olive oil.
Add the spices to the pan and stir together.
Add the black beans and combine with the fat and the spices.
Add a touch of the retained liquid from the beans and allow to cook through and simmer for no longer than 5 minutes. This is just to heat up the beans.
Using a handheld blender or masher, blend/mash/ the refried black beans to your desired consistency. Feel free to add a touch more of the retained liquid.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your Refried beans.
Sprinkle with a generous amount of cheese.
Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 214Total Fat: 4gSaturated Fat: 1gUnsaturated Fat: 3gSodium: 765mgCarbohydrates: 47gFiber: 6gSugar: 10gProtein: 8g

Have you tried this Refried Bean Taquitos recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Chipotle Chicken Taquitos

December 1, 2025 By Shannon

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos. If you love Mexican street food or quick weeknight dinners, this recipe is one you’ll come back to again and again. Serve them with your favourite salsa, guacamole or chipotle mayo and you’ve got a plate of Crispy Chipotle Chicken Taquitos better than takeaway. Perfect for parties, family dinners or a snack you can whip up in minutes.

Chipotle chicken taquitos served with chipotle dip

Ingredients

Using the freshest ingredients in this Chipotle Chicken Taquitos recipe makes all the difference. Below, you will see the ingredients laid out along with.a list. Exact measurements and quantities can be found in the recipe card at the bottom of this page. Make sure to have everything ready and prepared before you start cooking for best results.

See recipe card for quantities.

Chicken Breast
Chicken Stock
Corn Tortillas
Cream Cheese
Salsa Verde
Chipotle Chillies and Adobo Sauce (or Chipotle Paste)
White onion chopped

See recipe card for quantities.

Instructions

Step 1: In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.

Chicken stock added to the pan with chicken breast

Step 2: Add ⅛ cup (30ml) of chicken stock.

Step 3: Cover your pan with a lid and allow to poach for 10-12 minutes.

Step 4: Once cooked, shred your chicken in a bowl with forks.

Chipotle paste, cream cheese and salsa verde added to food processor and blitzed

Step 5: In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.

Shredded chicken, onions and chipotle cream cheese sauce added

Step 6: In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.

Step 7: In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.

Step 8: To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.

Step 9: Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.

Crispy chicken taquitos served with chipotle sauce

Step 10: Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Hint: For the best flavor, let the shredded chicken sit in the creamy, chipotle sauce for at least 10 minutes before serving. This gives the meat time to soak up all that smoky richness.

Substitutions

For our American cookers, all of these ingredients will be very easily accessible. For those about to cook elsewhere in the world, here are a few substitutions you could make if you're finding it tricky to source ingredients:

Chicken Breast - Use chicken thigh for a more flavourful, juicier Taquitos. If you're using boneless thighs then follow steps 1 - 4 as above. If you're using bone in thighs then poach in the chicken stock for 18 - 20 minutes.
Cream Cheese - Any cream cheese will pair fantastically with this dish, even a flavored cream cheese like chilli or garlic. If you can't get your hands on a good cream cheese use mascarpone or ricotta instead.
Chipotle Chillies in Adobo Sauce - I think it is important to mention this ingredients in particular, as here in the UK, they can be more difficult to find. The chipotle peppers in tomato sauce can actually be substituted with more easily accessible Chipotle paste. Use 2–3 tablespoons adobo paste + ½–1 teaspoon smoked paprika (or chipotle powder if you have it).
Tortillas - I used corn tortillas for these Chipotle Chicken Taquitos as they crisp up perfectly. However, if you're finding it hard to source them then you can use flour tortillas. I find that they don't crisp up as well when baking them so I recommend brushing them with oil and baking them at 400F/200C for 20 minutes. Make homemade flour tortillas here.

What about the tacos?

The best tortillas for this Chipotle Chicken Taquitos recipe are small, corn tortillas that can easily be sourced from a good Mexican Grocer. If you're shopping in the UK, corn tortillas are popping up in major supermarkets so see what you can get your hands on! If you're struggling, you can always use flour tortillas or buy them from Amazon.

What about the chipotle chillies?

Chipotle chillies in adobo sauce can usually be found at any good Mexican Grocer. However, if you do not have a Mexican Grocer near to you, they can easily be purchased online. This Chipotle Chicken Taquitos recipe calls for 2 chipotle chillies and 1 tablespoons of the adobo sauce so one 200g can is all you need. I usually buy my chipotle chillies in adobo sauce from Amazon. Alternatively, Chipotle paste can very easily be sourced in most countries. Use 3 tablespoons of chipotle paste in your Chipotle Chicken to substitute the chillies and adobo sauce.

What about the Salsa Verde?

You can use premade Salsa Verde, it can be found in a few good food stores and you will need around 6 tablespoon (100ml). Alternatively, for a more authentic, fresh and vibrant Salsa Verde you can make it yourself. Follow this Salsa Verde recipe and you will have enough to make these Chipotle Chicken Taquitos and have lots left over to use as a dip or these Enchiladas Verdes.

Equipment

Standing blender or Food Processor

Mixing bowl

Frying pan

Serving Size (Serves 3)

This recipe is written to serve 3. Most of the time, we cook for 2 and enjoy the leftovers the next day - it makes the effort of cooking something fresh and delicious even more worthwhile. If you’re feeding 5 or 6, you can easily double the recipe, or sometimes it’s as simple as adding an extra piece of protein and adjusting the sides. Make it yours, enjoy the process, and don’t stress about being exact.

Note: Nutritional information provided in the recipe card below is a rough guide only. Values can vary depending on the exact ingredients and quantities you use.

Storage

Fridge: Cooked taquitos keep 3–4 days in an airtight container; re-crisp in the oven or air fryer. Uncooked ones can be assembled and chilled for up to 24 hours before cooking.
Freezer: Freeze cooked or uncooked taquitos on a tray, then bag them; they keep well for 2–3 months. Reheat from frozen at 200°C for 12–18 minutes, depending on whether they were cooked beforehand.

Top Tip

A few seconds in a hot pan or microwave makes the tortillas soft and flexible, so they roll tightly without cracking. Warm tortillas means tighter rolls which means extra-crispy taquitos that don’t unravel in the oven or air fryer.

FAQ

Can I make Chipotle Chicken Taquitos less spicy?

Absolutely. Use fewer chipotle peppers or swap half of them for roasted red peppers. You’ll still get the smoky depth without too much heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chipotle Chicken Taquitos recipe:

Have you tried this recipe?

If yes, please give it a star rating in the recipe card below and leave a comment. We love receiving your feedback and I’m sure other readers of my blog do too. Thank you.

If you are not already doing so, please follow For Those About To Cook on Instagram and Facebook for all our latest recipes.

Recipe

Chipotle Chicken Taquitos

Yield: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

These Chipotle Chicken Taquitos are the perfect mix of smoky chipotle heat, juicy shredded chicken and that irresistible crunch you only get from freshly baked taquitos.

Ingredients

FOR THE FILLING:
1 Chicken Breast
¼ Cup (60 ml) Chicken Stock
2 oz (55 g) Cream Cheese
½ cup (100 ml) Salsa Verde
2 Chipotle Chillies and 1 tablespoon of Adobo Sauce (or 3 tablespoon of Chipotle Paste)
½ White onion chopped
FOR THE TAQUITOS:
6 Corn Tortillas

Instructions

In a pan on a medium heat, add a splash of olive oil and brown your chicken breast.
Add ¼ cup (60ml) of chicken stock.
Cover your pan with a lid and allow to poach for 10-12 minutes.
Once cooked, shred your chicken in a bowl with forks.
In a blender or food processer, add your Salsa Verde, Chipotle peppers, Adobo Sauce and cream cheese. Blitz until smooth.
In a bowl, add your shredded chicken, spicy cream cheese mixture and half a chopped onion and mix well to combine.
In a dry pan, on a medium heat, heat your tortillas until they are soft and pliable.
To your tortilla, add 2-3 tablespoon of your chipotle chicken cream cheese mixture.
Roll tightly and add to a baking tray seam down. Spray or brush with olive oil and bake at 400 F (200 C) for 20 minutes or until the tortillas start to brown.
Remove from the oven, serve with Guacamole, Salsa De Aguacate or Chipotle Mayo. Dig in!

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 17gSaturated Fat: 6gUnsaturated Fat: 11gCholesterol: 65mgSodium: 846mgCarbohydrates: 55gFiber: 7gSugar: 16gProtein: 25g

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