1. Dice all vegetables and divide as follows; In one bowl place onions, garlic, bell peppers, jalapenos, & butternut squash. In second bowl place raisins, coconut, and tomatoes. Note; all vegetables and chicken should be similar in size to help the dish cook evenly. 2. In a small bowl stir together vinegar, cornstarch, cinnamon, & nutmeg. 3. Make Spicy Curry Dip. Mix all ingredients together and chill until ready to serve. 4. In large skillet place 1 T olive oil and heat pan. Add chicken pieces and stir until done. 5. Add bowl of vegetables containing onions, garlic, jalapenos, & butternut squash. Stir in & cook until vegetables are tender. 6. Add the vinegar/ cornstarch/ spice mixture & stir until all ingredients are well coated. 7. Add bowl of ingredients containing raisins, coconut, & tomatoes. 8. Add water & salt. Cook until thickened. Remove from heat. 9. In bowl beat together eggs, 2 T water, cayenne & a generous grating of nutmeg. Pour into a shallow bowl that will accommodate the flour tortillas for soaking. Add 2 of the flour tortillas and turn to coat with egg mixture. Let them rest in bowl. As you use one replace it with a new tortilla in the egg mixture. 10. Heat large skillet and add 1T oil. (Note; I used an electric skillet so I could do 2 at a time.) Place egg coated tortilla in pan and cook on one side until lightly browned. Turn over and add ½ cup of the meat & vegetable mixture to center of tortilla in a lengthwise pattern. Fold two sides in and press down with spatula. Cook until bottom is golden brown, then turn to do the other side. Remove to rectangular pan & place in warm oven while you complete the rest of the tortillas. Replace the 1 T oil as needed. I found I needed very little using a nonstick pan. 11. Serve with a dollop of the curry dip on top. Garnish with a sprinkling of cilantro leaves on top of the dip for presentation. ---------------------------------------------------------------------------
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Ingredients
