Indian Curry Chicken Tacos

Indian Curry Chicken Tacos

Today, I’m changing the game when it comes to tacos y’all!

I eat a lot of tacos, I mean, have you seen my Instagram page?

Taco Tuesday, Taco Thursday, Taco any-day-that-ends-in-Y ūüėČ I love tacos!

I eat breakfast tacos, dessert tacos, slow cooked tacos, grilled tacos, ok, yeah,¬†you get it, I’m #TacoObsessed!

Indian Curry Chicken Taco Recipe

I’m not going to lie, I’m always trying to find ways to eat more tacos, but making Indian Curry Chicken Naan Tacos was something I just happened¬†to stumble upon!

I partnered up with Stonefire Naan to create a delicious new recipe with their¬†yummy naan, and decided to basically buy all of the Mini Naan, Original Naan and Garlic Naan at my local Ralph’s grocery store! I mean, they were 2 for $4, can you blame me? ūüėČ

Indian Curry Chicken Taco Recipe

I came home and started playing around with Mini Naan recipes and ended up using them instead of tortillas to make breakfast tacos on Saturday morning. GAME CHANGED!

I gobbled up the breakfast tacos (as seen on Insta!) and got to work making these Indian Curry Chicken Tacos to share on the blog!

The naan is so soft, light and delicious, it’s the perfect taco vessel!

Indian Curry Chicken Naan Tacos

I know it looks¬†like there are a lot of ingredients in the homemade¬†curry sauce, but I promise that most of them are probably already in your spice cabinet and I promise that this recipe is SO easy to make, you’ll have dinner on the table in under 45 minutes!

Indian Curry Chicken Taco Ingredients

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (chopped)
  • 3 tbsp curry powder
  • 1 bay leaf
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • ¬Ĺ tsp chili powder
  • ¬Ĺ tsp red pepper flakes
  • 1 tbsp tomato paste
  • ‚Öõ cup brown sugar
  • 1 cup plain yogurt
  • ¬ĺ cup coconut milk
  • 2 lbs chicken breast (thinly sliced)
  • 2 packages (4 count) Stonefire Original Mini Naan

Optional Toppings

  • Plain Yogurt
  • Diced Tomatoes
  • Diced Onion
  • Fresh¬†Cilantro
  • Sliced Lime

Add the olive oil to a large skillet, or dutch oven, over medium heat.  Add the bell pepper and onions.  

Indian Curry Chicken Taco Recipe

Cook for 5-7 minutes. Add the minced garlic. Cook for 1-2 minutes.

In a small food processor or spice grinder, combine the ginger, curry powder, bay leaf, coriander, cumin, paprika, chili powder and red pepper flakes.

Indian Curry Chicken Taco Recipe

Add the spice mix to the peppers, onions and garlic. Toast for 30-60 seconds.

Indian Curry Chicken Taco Recipe

Add the brown sugar, tomato paste, yogurt and coconut milk, stir to combine.

Indian Curry Chicken Taco Recipe

Add the chicken, cover, reduce heat to low and cook for 20-25 minutes.

Before serving, heat the Mini Naan for 30-60 seconds in a pan on the stovetop, or in a toaster oven.

Serve the Curry Chicken in the Mini Naan, and top with the optional ingredients of your choice.

Indian Curry Chicken Taco Recipe

I’m going to be honest with you all, I ate 2 tacos before I even took these photos, then ate another one after I photographed them. They’re seriously so good!

Indian Curry Chicken Naan Tacos

I know you’re¬†totally inspired you to make Naan Tacos now, so head out to Ralph’s, or your local grocer, pick up a few packages of¬†Stonefire Mini Naan, whip up this recipe and share it with me and my friends at Stonefire using the hashtag #HelloNaan on social media!

Indian Curry Chicken Naan Tacos

This blog post was sponsored by Stonefire Naan, but the opinions are all my own. Thanks for supporting all of the delicious WhitneyBond.com partners like Stonefire Naan!

Indian Curry Chicken Naan Tacos

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Indian Curry Chicken Tacos

Total Time: 45 minutes

Yield: 8 Naan Tacos

Indian Curry Chicken Tacos

Ingredients

  • 1 tbsp olive oil
  • 1 red bell pepper (sliced)
  • 1 red onion (sliced)
  • 3 cloves garlic (minced)
  • 1 tbsp fresh ginger (chopped)
  • 3 tbsp curry powder
  • 1 bay leaf
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp paprika
  • ¬Ĺ tsp chili powder
  • ¬Ĺ tsp red pepper flakes
  • ? cup brown sugar
  • 1 tbsp tomato paste
  • 1 cup plain yogurt
  • ¬ĺ cup coconut milk
  • 2 lbs chicken breast (thinly sliced)
  • 2 packages (4 count) Stonefire Original Mini Naan
  • Optional Toppings
  • Plain Yogurt
  • Diced Tomatoes
  • Diced Onion
  • Fresh Cilantro
  • Sliced Lime

Instructions

  1. Add the olive oil to a large skillet, or dutch oven, over medium heat.
  2. Add the bell pepper and onions, cook for 5-7 minutes.
  3. Add the minced garlic, cook for 1-2 minutes.
  4. In a small food processor or spice grinder, combine the ginger, curry powder, bay leaf, coriander, cumin, paprika, chili powder and red pepper flakes.
  5. Add the spice mix to the peppers, onions and garlic, toast for 30-60 seconds.
  6. Add the brown sugar, tomato paste, yogurt and coconut milk, stir to combine.
  7. Add the chicken, cover, reduce heat to low and cook for 20-25 minutes.
  8. Before serving, heat the Mini Naan for 30-60 seconds in a pan on the stovetop, or in a toaster oven.
  9. Serve the Curry Chicken in the Mini Naan, and top with the optional ingredients of your choice.
http://whitneybond.com/2016/06/10/indian-curry-chicken-tacos/

Indian Curry Chicken Tacos