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Chilli chicken with corn and avocado cream

Chilli chicken with corn and avocado cream
3.9 33 ratings
Prep. 15 min
Total 35 min
4 portions
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Ingredients

Avocado cream
  • avocados (approx. 250 g), flesh only
    1 - 2
  • sour cream
    100 g
  • salt
    ¼ tsp
  • ground black pepper
    2 pinches
Chilli chicken
  • fresh coriander leaves only
    2 sprigs
  • salted butter softened
    50 g
  • brown onion cut into quarters
    150 g
  • garlic cloves
    2
  • olive oil
    20 g
  • fresh long green chillies trimmed and cut into halves (to taste)
    2 - 3
  • ground cumin
    ½ tsp
  • canned chopped tomatoes
    200 g
  • salt
    ½ tsp
  • sweet corn cobs husks removed and cobs cut into halves (approx. 4 cm)
    2
  • skinless chicken breast fillets cut into short strips (1 cm thickness)
    500 g
  • tortillas warmed (optional - see Tips)
    4

Difficulty

easy

Nutrition per 1 portion

Sodium 911.7 mg
Protein 37.8 g
Calories 3053.3 kJ / 727 kcal
Fat 45.6 g
Fibre 10.8 g
Saturated Fat 16.8 g
Carbohydrates 37.2 g

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Australia and New Zealand

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