Turmeric Tacos

this is the new and improved dish of a previous one good slightly awry. It was not that it wasn't delicious (Nathan and I agreed we loved the punch in your face flavors) I think I just was in over my head trying to use the grill and with that being less than uncharted territory, my meal came out way longer than necessary and even after we sat down to eat, we had to cook the chicken more because I had grilled it unevenly. buckus.
Not this time, NO SIR! Not only did I recreate it, I revamped it, adding some much needed color and complimentary flavor. I cooked the turmeric chicken in the wok, created a fresh slaw to go with it, and warmed up some buttery roti to hold it all and wa-la, the turmeric taco was born!
I will be demonstrating how to make this in my next episode of Bengali Mama, so stay tuned!

you'll need:

2 large boneless, skinless, chicken breasts, thawed, and cut into bite size pieces
1/4 cup finely-chopped cilantro stems
2 teaspoons whole black peppercorns
2 tsp garlic, minced
1 tsp fish sauce
1 tablespoon ground turmeric
1 tablespoons brown sugar

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  mortar and pestle: cilantro leaves, black pepper corns, and garlic, mashed into chunky paste
  
  
  cut chicken into small chunks and place in bowl, combine fish sauce, turmeric, and brown sugar, and a sprinkle of salt (about a tsp) and add to chicken cubes, along with the mortar mixture. mix with hands till coated.  
  
  
  refrigerate for an hour or 2.
  
  
  For carrot slaw:
  
  
  2 large raw carrots, shaved into long shreds
  1/2 chopped onion (red or white is fine)
  1/4 cup chopped cilantro
  2 tablespoons sesame seeds, toasted
  2 tablespoons roasted chopped peanuts
  1 tablespoon of sesame oil
  1 tablespoon lime juice
  1 tablespoon honey
  1 tsp ginger powder
  1 tsp minced garlic
  a generous pinch of salt
  1 tablespoon dried cranberries
  
  
  In a bowl combine grated carrot, onion, cilantro.
  toast nuts in small sauce pan (if you haven't already) and toss them in carrot mixture.
  
  
   In small glass bowl whisk sesame oil, lime juice, honey, garlic, and ginger. 
  pour dressing over carrot slaw and evenly coat.
   sprinkle with salt to taste and add craisans.
  
  
  Back to chicken..
  In a large wok, heated and drizzled with sesame oil, cook turmeric chicken until cooked throughout. 
  Heat up roti bread in a pan, and serve taco style.
  
  
  In a roti "taco" (naan, parathas..any indian flatbread will do, even tortillas or pitas are also great)
  layer chicken, carrot slaw and eat immediately!! 
  
  
  oh, and this is also optional, but Nathan requested a sauce to top it all, I didn't think the tacos needed it, but if you want  a little extra zip, here is the quick sauce i made:
  
  
  1/2 cup heavy whipping cream,
  2 tablespoons ginger sesame dressing (i used one by Marzetti)
  1 tsp garam masala
  1 tsp curry powder
  1 tsp salt
  black pepper, freshly ground
  
  
  whisk. drizzle on tacos. add or subtract whatever you'd like.. 
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