Ingredients (Easy-to-prepare amount)

【Curry】 Chicken thigh (2-3 cm pieces) 600 g / 1.5 lbs
Salt Pinch
Pepper Pinch
Onion (2-3 cm pieces) 350 g / 13 oz
Carrot (2-3 cm pieces) 100 g / 3.5 oz
Potato (2-3 cm pieces) 150 g / 5 oz
Vegetable oil 1 tbsp
Water 540 ml
S&B Golden Curry Mix 92g 1 pack
【Spicy tomato sauce】 Canned tomatoes 1 can (400 g)
Jalapeno 1/2-1 peppers
Onion (2 cm pieces) 200 g / 7 oz
Cilantro (2 cm-long pieces) 1 bunch
Salt 1/4 tsp
Whole oregano 1/2 tsp
Olive oil 2 tbsp
Cheese 200 g / 7 oz
Flour tortillas 16
Cilantro As needed
Roughly chopped onion As needed


  1. Heat vegetable oil in a saucepan over medium heat and stir-fry the chicken.
    Once the surface of the chicken browns, add the onion, carrot, and potato, and stir-fry. (Approximately 5 minutes)
  2. Add the amount of water listed in the ingredients and return to low heat once the mixture comes to a boil. Simmer for 10 minutes.
    Turn off the heat, then break S&B Golden Curry Mix into pieces, and stir them in until they are melted.
    Turn heat back on and simmer for 3 to 4 minutes while stirring.
    【Spicy tomato sauce and filling】
    1. Use a mixer to blend the canned tomato and jalapeno into a puree.
      Add the onion and cilantro, then put the mixture into the saucepan. Simmer until half of the of liquid is evaporated.
      Turn off the heat and mix in the salt, oregano, and oil.
    2. Make the onion sauté.
      Use vegetable oil to stir-fry the onion and season with salt and oregano.
    3. Cut avocado into bite-size pieces and sprinkle with lemon juice.
  3. Top the tortillas with the curry from ②, onion sauté, and avocado, and wrap them around the filling. Line the rolled tortillas up on a heat-resistant dish.
    Top with the spicy tomato sauce, then sprinkle cheese on top. Bake in a 200℃ oven for 15 to 20 minutes until the cheese melts.
  4. Remove from the oven and sprinkle the chopped cilantro and onion on top.