Indian Curry Chicken Tacos

• Meat

  • 2 lbs Chicken breast

• Produce

  • 1 Bay leaf
  • 1 Cilantro, fresh
  • 1 tsp Coriander
  • 3 cloves Garlic
  • 1 tbsp Ginger, fresh
  • 1 Lime
  • 1 Onion
  • 1 Red bell pepper
  • 1 Red onion
  • 1 Tomatoes

• Canned Goods

  • 3/4 cup Coconut milk
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 cup Brown sugar
  • 1/2 tsp Chili powder
  • 3 tbsp Curry powder
  • 1 tsp Paprika
  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 cup Yogurt, Plain
  • 1 Yogurt, Plain

• Other

  • 2 packages (4 count stonefire original mini naan

Found on whitneybond.com

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
• ½ tsp chili powder
• ½ tsp red pepper flakes
• ? cup brown sugar
• 1 tbsp tomato paste
• 1 cup plain yogurt
• ¾ cup coconut milk
• 2 lbs chicken breast (thinly sliced)
• 2 packages (4 count) Stonefire Original Mini Naan
• 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.