Indian Curry Chicken Tacos

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This recipe for Indian Tacos with Curry Chicken combines an easy, homemade yellow curry sauce, with tender chicken spooned into Naan bread for a delicious meal!

Indian Tacos on Naan Bread with Curry Chicken and Fresh Cilantro

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! I love tacos!

I eat breakfast tacos, dessert tacos, slow cooked tacos, grilled tacos, ok, yeah, you get it, I’m taco obsessed!

Indian Tacos with Curry Chicken and Red Onion

I’m not going to lie, I’m always trying to find ways to eat more tacos, like with these Indian Tacos with Yellow Curry Chicken!

Indian Tacos with Yellow Curry Chicken on Mini Naan Bread

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
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 1 tbsp tomato paste
  • ⅛ cup brown sugar
  • 1 cup plain yogurt
  • ¾ 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

Who’s inspired to head to the kitchen and make Indian Tacos right now?!

Indian Curry Chicken Naan Tacos

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Indian Curry Chicken Taco Recipe
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Indian Curry Chicken Tacos

This recipe for Indian Tacos with Curry Chicken combines an easy, homemade yellow curry sauce, with tender chicken spooned into Naan bread for a delicious meal!

Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 8 Indian Tacos
Calories 392 kcal

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
  • ½ tsp chili powder
  • ½ tsp red pepper flakes
  • 1/8 cup brown sugar
  • 1 tbsp tomato paste
  • 1 cup plain yogurt
  • ¾ 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 onion, cook 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.

Indian Curry Chicken Tacos