Indian Curry Chicken Tacos

15 Minutes Prep Time
30 Minutes Cook Time

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
  • 1/2 tsp chili powder
  • 1/2 tsp red pepper flakes
  • 1/8 cup brown sugar
  • 1 tbsp tomato paste
  • 1 cup plain yogurt
  • Ā¾ cup coconut milk
  • 2 lbs chicken breast (thinly sliced)
  • 2 packages (4 count) StonefireĀ® Original Mini Naan

Optional Toppings

  • Plain Yogurt
  • Diced Tomatoes
  • Diced Onion
  • Fresh Cilantro
  • Sliced Lime

Directions

  • 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.

Recipe Created By Whitney Bond | whitneybond.com