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’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? 😉
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!
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!
- 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
- 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!
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!
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!
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