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!
Ingredients
- 1 tablespoon olive oil
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, chopped
- 3 tablespoons curry powder
- 1 bay leaf
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1/8 teaspoon brown sugar
- 1 tablespoon tomato paste
- 1 cup plain yogurt
- ¾ cup coconut milk
- 2 pounds 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
Calories 243kcal (12%)Carbohydrates 10g (3%)Protein 26g (52%)Fat 11g (17%)Saturated Fat 6g (30%)Cholesterol 77mg (26%)Sodium 174mg (7%)Potassium 639mg (18%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 780mg (16%)Vitamin C 23mg (28%)Calcium 68mg (7%)Iron 2mg (11%)
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