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!
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!
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!
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!
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.
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.
Add the spice mix to the peppers, onions and garlic. Toast for 30-60 seconds.
Add the brown sugar, tomato paste, yogurt and coconut milk, stir to combine.
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.
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!
Who’s inspired to head to the kitchen and make Indian Tacos right now?!
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
- 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
- Add the olive oil to a large skillet, or dutch oven, over medium heat.
- Add the bell pepper and onion, cook 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.
- Add the spice mix to the peppers, onions and garlic, toast for 30-60 seconds.
- Add the brown sugar, tomato paste, yogurt and coconut milk, stir to combine.
- 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.
Nutrition Facts
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3 Comments on “Indian Curry Chicken Tacos”
Great food ideas!