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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!
Course
Main Course
Cuisine
Indian
Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Servings
8
Indian Tacos
Calories
243
Author
Whitney Bond
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
Calories:
243
kcal
|
Carbohydrates:
10
g
|
Protein:
26
g
|
Fat:
11
g
|
Saturated Fat:
6
g
|
Cholesterol:
77
mg
|
Sodium:
174
mg
|
Potassium:
639
mg
|
Fiber:
2
g
|
Sugar:
6
g
|
Vitamin A:
780
mg
|
Vitamin C:
23
mg
|
Calcium:
68
mg
|
Iron:
2
mg