4 chicken thighs
1 cup all purpose flour
1 small container plain yogurt 1⁄2 red onion, sliced
1⁄2 beefsteak tomato, sliced
2 medium flour tortillas
2 eggs

1” piece fresh ginger, sliced jalapeno, sliced, seeds removed 3 garlic cloves
1⁄2 cup chopped cilantro
1⁄4 cup chopped fresh mint
dash salt & pepper
1 tablespoon rice vinegar
1⁄2 lime, juiced
1⁄2 can unsweetened coconut milk

1 teaspoon salt
1 tablespoon paprika 1⁄2 teaspoon cinnamon 1⁄2 teaspoon tumeric
1⁄4 teaspoon cloves
1⁄4 teaspoon cardamom 1⁄2 teaspoon cumin
1 teaspoon cayenne

Green Coconut Sauce:

Combine all in a food processor and mix until combined, transfer to empty zip bottle.

Garam Masala Spice Mix:

Put all spices in small empty mason jar and shake to combine.

Chicken:

Cut chicken thighs in chunks. Add 3 tablespoons Garam Masala spice mix to the flour in bowl. Add yogurt to another bowl. Dip chicken thigh chunks in flour, then into the yogurt and then back into the flour.
Fry until brown and crispy. Drain on paper towels and hit with a dash of salt.,

Tortilla:

Preheat a saute pan, zip with oil. Add tortilla, flip once it’s had enough time to get toasty. Crack egg atop toasted tortilla and gently scramble. Flip again and cook just until egg is done.

Assembly:

Get a tortilla, add tomato, onion, crispy chicken. Drizzle with green coconut sauce and roll it up. Garnish with cilantro and enjoy!