Curried Chicken Naan Taco
Transform your taco night with these bold and flavorful Curried Chicken Naan Tacos, a unique fusion that blends Indian-inspired spices with a taco-style presentation. Tender, marinated chicken is seasoned with a vibrant mix of curry powder, turmeric, cumin, and garlic, then seared to golden perfection. Served on warm, pillowy mini naan bread, these tacos are finished with a refreshing medley of crisp red onion, juicy cherry tomatoes, crunchy cucumber, and fragrant cilantro for an irresistible combination of textures and flavors. Perfect for a quick dinner or a crowd-pleasing appetizer, this 35-minute recipe is as easy as it is delicious. Don't forget the optional chili flakes for a spicy kick! These naan tacos are a must-try for anyone looking to elevate weeknight meals with an exotic twist.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 cup Plain Greek yogurt
- 2 tablespoons Curry powder
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Lemon juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 6 pieces Mini naan bread
- 1 piece Red onion (thinly sliced)
- 1 piece Cucumber (diced)
- 0.5 cup Fresh cilantro (chopped)
- 1 cup Cherry tomatoes (halved)
- 0.5 teaspoon Chili flakes (optional)
Instructions
In a large bowl, combine the Greek yogurt, curry powder, turmeric, cumin, minced garlic, lemon juice, olive oil, salt, and black pepper to create the marinade.
Cut the chicken breasts into small bite-sized pieces and add them to the marinade. Mix well to ensure all pieces are evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to overnight for deeper flavor).
Heat a large skillet over medium-high heat. Add a splash of olive oil and cook the marinated chicken pieces in batches (to avoid overcrowding) for 6–8 minutes, or until fully cooked and golden brown on the outside. Remove from the skillet and set aside.
Warm the mini naan breads in a preheated oven (at 350°F) for 5 minutes or until soft and pliable. Alternatively, you can heat them in a dry skillet over medium-low heat for about 1 minute per side.
To assemble the tacos, place a few pieces of cooked curried chicken onto each naan bread. Top with sliced red onion, diced cucumber, cherry tomatoes, and chopped fresh cilantro. Sprinkle chili flakes on top if desired.
Serve the curried chicken naan tacos immediately while warm, and enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 1449 mg | 63% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.4 g | 55% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 135 mg | 10% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 484 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
