Best Curried Chicken Naan Taco Recipes

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GINGER-CURRY CHICKEN TACOS



Ginger-Curry Chicken Tacos image

I love tacos (who doesn't?), but I wanted to put my own unique twist on them by incorporating some Indian flavors. These ginger-curry versions hit the spot! -Michael Cohen, Los Angeles, California

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 19

2/3 cup chopped cucumber
2/3 cup chopped peeled mango
1/3 cup chopped red onion
1/2 serrano pepper, seeded and sliced
3 tablespoons lime juice, divided
1/4 teaspoon salt, divided
1/8 teaspoon pepper, divided
1/3 cup fat-free plain Greek yogurt
1/2 teaspoon minced fresh gingerroot
1/8 teaspoon curry powder
TACOS:
1 teaspoon canola oil
1 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
4 naan flatbreads, halved, or 8 corn tortillas (6 inches), warmed
1-1/2 teaspoons minced fresh mint
Lime wedges

Steps:

  • In a small bowl, combine the cucumber, mango, red onion, serrano pepper, 2 tablespoons lime juice, 1/8 teaspoon salt and dash of pepper. In another small bowl, combine the yogurt, ginger, curry powder, remaining lime juice, and remaining salt and pepper., In a large nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with curry, salt and pepper. Cook chicken until no longer pink, 6-8 minutes. Serve in naan halves with mango slaw, yogurt sauce and mint. Garnish with lime wedges.

Nutrition Facts : Calories 335 calories, Fat 8g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 768mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic exchanges

CURRIED CHICKEN NAAN "TACO"



Curried Chicken Naan

Imaginative fillings folded inside flat breads are popular (and delicious) all over the world. This is a new twist on an old favourite! Be sure to use the thicker, full fat coconut milk. I got this one from Food and Drink Magazine ;)

Provided by Leslie

Categories     Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups bite-sized cooked chicken pieces
1 cup chickpeas, drained canned
1/2 cup diced sweet red pepper
1 green onion, thinly sliced
2 tablespoons raisins
1/2 cup coconut milk, full-fat well stirred
2 tablespoons orange juice
1 teaspoon brown sugar
1 teaspoon curry powder
1/2 cup salted cashews, coarsely chopped
4 naan bread
2 cups Baby Spinach
1 cup English cucumber, julienned

Steps:

  • Toss chicken, chickpeas, red pepper, green onion and raisins in a medium bowl until combined. Stir coconut milk with orange juice, sugar and curry powder until sugar dissolves. Stir into chicken mixture. Cover and chill for 1 hour or up to a day.
  • When ready to serve, stir cashews into chicken mixture. Warm naan in toaster oven or in dry skillet set over medium-low heat.
  • Turn naan breads upside down; divide filling lengthwise down centre. Fold over and stuff with spinach and cucumber. Serve with extra raisins and cashews as well as toasted unsweetened coconut and coarsely chopped coriander, if desired.

Nutrition Facts : Calories 340.2, Fat 14.9, SaturatedFat 7.4, Sodium 317.2, Carbohydrate 47.9, Fiber 4.5, Sugar 26, Protein 7.1

PULLED CHICKEN TACOS WITH SEASONED TACO SHELLS



Pulled Chicken Tacos with Seasoned Taco Shells image

Provided by Ayesha Curry

Categories     main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 20

2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, finely grated
One 4-ounce can chopped green chiles, drained well
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
Kosher salt
One 8-ounce can tomato sauce
1 tablespoon light brown sugar
1 rotisserie chicken, skin removed, meat shredded (3 to 3 1/2 cups)
12 Seasoned Taco Shells, recipe follows, or store-bought hard taco shells
2 teaspoons ground cumin
2 teaspoons New Mexico or ancho chile powder
1 teaspoon ground coriander
Kosher salt
12 hard taco shells
2 to 3 tablespoons vegetable oil

Steps:

  • Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
  • Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
  • Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
  • Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
  • Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

THAI-STYLE COCONUT CURRY CHICKEN TACOS



Thai-Style Coconut Curry Chicken Tacos image

This weeknight chicken dish takes advantage of super flavorful jarred curry paste and pairs it with silky coconut milk to create a meal that comes together in just 20 minutes. Each step in this deceptively simple dish coaxes maximum flavor out of relatively few ingredients: Toasting the curry paste in the pan concentrates its taste, searing the chicken in the mixture ensures it's properly coated, and simmering in creamy coconut milk tenderizes the meat. A splash of lime juice and a spoonful of pico de gallo brighten and lighten the rich curry. Fold the mixture into tacos or try the curry chicken as a topping for grain bowls, cauliflower rice, sautéed broccoli or leafy greens.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, tacos, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons canola oil
3 tablespoons Thai red curry paste
1 tablespoon minced garlic
1 pound boneless, skinless chicken thighs, sliced 1/4-inch thick
Salt and pepper
1/4 cup unsweetened full-fat coconut milk
1/4 cup fresh lime juice (from approximately 2 limes), plus wedges for serving
1 large tomato, finely chopped (about 2 cups)
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro leaves and tender stems
8 (6-inch) corn tortillas
1 avocado, sliced (optional)

Steps:

  • Heat 2 tablespoons oil in a large nonstick skillet over low heat. Add the curry paste and garlic and cook, stirring occasionally, until the garlic is softened, about 3 minutes. Add the remaining 1 tablespoon oil and the chicken, season with salt and pepper, and cook over medium heat, stirring, until no longer pink, 2 or 3 minutes.
  • Stir in the coconut milk and simmer until the sauce is thickened and the chicken starts to caramelize, about 15 minutes. Stir in 2 tablespoons lime juice.
  • Meanwhile, in a medium bowl, make the pico de gallo: Toss the tomato, onion, cilantro and the remaining 2 tablespoons lime juice; season with salt and pepper.
  • Divide the chicken mixture among the tortillas. Top with the pico de gallo and avocado, if using. Serve with lime wedges.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 5 grams, Protein 27 grams, SaturatedFat 5 grams, Sodium 733 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN CURRY NAAN BOWLS RECIPE BY TASTY



Chicken Curry Naan Bowls Recipe by Tasty image

Here's what you need: salt, ground pepper, ground cumin, smoked paprika, ground turmeric, coriander, ground cardamom, dry mustard, cayenne, allspice, boneless, skinless chicken thighs, full-fat yogurt, garlic, fresh ginger, olive oil, carrots, white onion, yukon gold potato, tomato paste, crushed tomatoes, chicken broth, basmati rice, fresh cilantro, Lime wedge, warm water, sugar, active dry yeast, all-purpose flour, baking powder, baking soda, kosher salt, full-fat yogurt, whole milk, olive oil, unsalted butter

Provided by Matthew Johnson

Categories     Dinner

Yield 6 servings

Number Of Ingredients 35

2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground turmeric
1 tablespoon coriander
1 teaspoon ground cardamom
1 teaspoon dry mustard
1 teaspoon cayenne
½ teaspoon allspice
3 lb boneless, skinless chicken thighs, cut into 2 in (5 cm) cubes
5 tablespoons full-fat yogurt, divided, plus more for serving
9 cloves garlic, minced, divided
1 tablespoon fresh ginger, minced
3 tablespoons olive oil, plus more as needed
3 carrots, chopped
1 white onion, chopped
1 lb yukon gold potato, chopped
2 tablespoons tomato paste
28 oz crushed tomatoes, 1 can
2 cups chicken broth
2 cups basmati rice, or long-grain jasmine, cooked, for serving
1 fresh cilantro, for serving
Lime wedge, for serving
½ cup warm water
2 tablespoons sugar
1 tablespoon active dry yeast
4 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon kosher salt, plus more to taste
1 cup full-fat yogurt
1 cup whole milk, room temperature
olive oil, for greasing
½ cup unsalted butter, 1 stick, melted

Steps:

  • In a small bowl, combine the salt, pepper, cumin, smoked paprika, turmeric, coriander, cardamom, dry mustard, cayenne, and allspice. Stir to combine.
  • In a large bowl, add the cubed chicken thighs, 2 tablespoons of yogurt, 4 cloves of minced garlic, the ginger, and half of the spice mixture. Toss the chicken until it is fully coated. Cover the bowl with plastic wrap, and marinate in the fridge for 2 hours or overnight.
  • Make the naan bowls: In a liquid measuring cup, combine the warm water, sugar, and yeast. Set aside to bloom for 10 minutes.
  • In the meantime, mix the flour, baking powder, baking soda, and salt together in a large bowl.
  • To the yeast mixture, add the yogurt and milk. Stir until smooth, then pour into the dry ingredients. Stir to combine, then dump the dough out onto a floured surface and knead with your hands until it forms a smooth, soft ball, about 2 minutes.
  • Place the dough in a clean large bowl greased with olive oil and cover with a clean kitchen towel or plastic wrap. Let rise at room temperature until doubled in size, about 2 hours.
  • Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, cook the marinated chicken on all sides until cooked through and browned, about 20 minutes. Drizzle in more oil, as needed, to prevent the meat from sticking to the bottom of the pot. Transfer the browned meat to a plate as it finishes cooking and set aside.
  • Add the carrots, onion, potatoes, remaining 5 cloves of minced garlic, and reserved spice mixture, Stir and cook until the vegetables brown slightly and start to soften, 15 minutes.
  • Stir in the tomato paste and cook until aromatic, about 3 minutes.
  • Add the crushed tomatoes and chicken broth. Stir to combine. Bring to a simmer.
  • Add the chicken, stir, and return to a simmer. Cover and cook for 30 minutes, or until the potatoes are tender and the chicken is cooked through.
  • Stir in the remaining 3 tablespoons of yogurt, then cover and keep warm.
  • Once the naan dough has risen, dump onto a floured surface, and divide into 6 equal portions. Roll each portion into a ¼-inch (1 /2 cm) thick circle, approximately 10 inches (25 cm) in diameter.
  • Heat a large cast-iron skillet over medium-high heat. Place a disc of naan dough in the skillet. Cook for about 2 minutes, until the dough puffs up, then flip and cook on the other side until browned, 1 minute. Transfer the naan to a medium bowl and place another bowl on top. Repeat with the rest of the naan dough, stacking bowls between each round. As the naan cools, they will retain the bowl shape.
  • Brush the naan bowls with warm melted butter.
  • Fill the naan bowls with the chicken curry and rice. Serve with yogurt, cilantro, and lime wedges.
  • Enjoy!

Nutrition Facts : Calories 1677 calories, Carbohydrate 189 grams, Fat 67 grams, Fiber 9 grams, Protein 79 grams, Sugar 22 grams

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