MasterChef Australia Season 13 winner Justin Narayan's love for fast food as well as Indian dishes is well-known.

That's one reason why this recipe is so special. It is a fusion dish that combines Mexico's popular street snack, tacos, with an Indian green chicken curry.

The 27-year-old pastor is a first generation Indian born in Australia with Fijian and Indian roots.

Justin gave Indian Chicken Tacos a healthy spin by using corn tortillas, but you can use all-purpose flour to make the thin flatbreads from scratch too.

Indian Chicken Tacos

Servings: 8

Ingredients

For the green curry chicken

• 4 skinless chicken Marylands, bone out/deboned (Marylands are a cut of chicken with the drumstick and the thigh)
• 1 bunch green dhania or coriander or cilantro, leaves picked
• 1 small onion, roughly chopped
• 2 jalapeno chillies, roughly chopped
• 1 serrano chilly or one spicy green chilly with a pinch of redpepper flakes, optional
• 4 garlic pods
• 4 tbsp grapeseed oil, available online
• Juice of 1½ limes
• 1½ tsp jeera or cumin powder
• 1 tsp smoked paprika
• ½ tsp oregano
• Salt, to taste

For the tortillas (or use readymade flour tortillas available online) 

• 1 cup corn Masa flour, available online or substitute with maida or all-purpose flour
• 1 cup hot water
• ¼ tsp salt

To serve

• Salsa roja, available in gourmet grocery stores or online, it is a type of spicy red Mexican sauce, optional
• Pickled radish
• Avocados, chopped
• Lime wedges
• Green dhania or coriander or cilantro, chopped 

Method

For the green curry chicken

• Place the chicken into a bowl.
  Process the remaining ingredients in a food processor until smooth.
  Pour over the chicken, mix through and set aside to marinate for at least 40 minutes.
• Preheat a grill pan. You can also use a heavy-bottomed kadhai or frying pan warmed over medium heat.
  Cook the chicken in the grill for 5-6 minutes on each side until juices run clear when pierced through at the thickest part.
  If you are using a frying pan it will take longer for the chicken to cook.
  Take off heat and set aside to rest before slicing into 1-cm strips. Keep aside.

For the tortillas

• Combine the flour and salt in a bowl.
  Add the water and mix to a playdough-like consistency, adding more water or flour if needed.
  Wrap in cling film and set aside to rest for 20 minutes.
• Heat a heavy-bottomed frying pan over high heat.
  Divide the dough into eight portions and roll into balls.
  Press out thinly using a tortilla press or a heavy flat plate.
  Cook in the pan on high heat for 10 seconds on one side, then flip and cook for 50-60 seconds and flip again, gently pressing the tortilla with a cloth it until puffs up.
  Once puffed, transfer to a plate and cover with a damp paper towel so it stays warm.
• To serve, place tortilla onto a serving board.
  Add a bowl of chicken, spicy red salsa roja and pickled radish along with some avocado slices, lime wedges and coriander leaves.

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