This recipe for Indian Tacos with Curry Chicken combines a simple homemade yellow curry sauce with tender chicken spooned into warm naan bread for a flavorful and family-friendly meal.
If you love tacos and crave something a little different, these Indian-style tacos are a perfect way to change up taco night. Instead of corn or flour tortillas, the curry-spiced chicken is spooned into mini naan for a soft, pillowy base. The curry sauce is bright and fragrant but easy to make at home with common spices and pantry ingredients.
The sauce looks like it uses a lot of spices, but most are likely already in your kitchen. It comes together quickly: sauté the vegetables, toast the spices briefly to release their aroma, then stir in yogurt and coconut milk for a creamy, balanced sauce. With thinly sliced chicken breasts, dinner is ready in about 45 minutes from start to finish.
Why you’ll love these Indian Tacos
They combine the comforting flavors of a mild yellow curry with the convenience and familiarity of tacos. Mini naan makes assembly easy and adds a nicely textured contrast to the creamy chicken. The recipe is adaptable: swap vegetables, adjust spice levels, or serve over rice if you prefer bowls instead of naan.
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 ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- ½ teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/8 cup brown sugar
- 1 cup plain yogurt
- ¾ cup coconut milk
- 2 pounds chicken breast, thinly sliced
- 2 packages (4 count each) mini naan
Optional Toppings
- Plain yogurt or raita
- Diced tomatoes
- Diced raw onion
- Fresh cilantro
- Sliced lime
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat.
- Add the sliced bell pepper and onion and cook for 5–7 minutes, until softened.
- Add the minced garlic and cook 1–2 minutes more, stirring so it does not burn.
- In a small food processor, spice grinder, or bowl, combine the chopped ginger, curry powder, bay leaf, coriander, cumin, paprika, chili powder and red pepper flakes. If using whole or coarser spices, pulse to break them down so they incorporate evenly.
- Add the spice mixture to the peppers, onions and garlic and toast for 30–60 seconds to bloom the flavors.
- Stir in the brown sugar, tomato paste, plain yogurt and coconut milk until smooth and well combined.
- Add the thinly sliced chicken, cover, reduce heat to low and simmer for 20–25 minutes, stirring occasionally, until the chicken is cooked through and tender and the sauce has thickened slightly.
- While the chicken finishes cooking, warm the mini naan for 30–60 seconds in a dry skillet or toaster oven so they are soft and pliable.
- Spoon the curry chicken onto warmed naan and top with plain yogurt, diced tomatoes, diced onion, fresh cilantro, and a squeeze of lime, if desired.
Prep time: 20 minutes · Cook time: 25 minutes · Total time: 45 minutes · Serves: 8 mini tacos
Tips and variations
- To make this milder, reduce or omit the red pepper flakes and chili powder. For more heat, add a pinch of cayenne or a chopped fresh chili.
- If you prefer dairy-free, substitute full-strength coconut yogurt for the plain yogurt and use coconut cream diluted to achieve a similar consistency.
- Swap the chicken for thinly sliced tofu, tempeh, or chickpeas to make a vegetarian version. Increase simmer time slightly for legumes to absorb the sauce.
- Leftovers keep well refrigerated for 3–4 days and can be reheated gently on the stovetop or microwave.
Nutrition Facts (per serving)
- Calories: 243 kcal (approx.)
- 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 IU (approx.)
- Vitamin C: 23 mg
- Calcium: 68 mg
- Iron: 2 mg
These Indian tacos bring bold flavor without requiring complicated techniques. They’re perfect for a weeknight dinner or for serving guests who appreciate something different. Assemble a platter of warmed naan, curry chicken, and toppings so everyone can customize their own. Enjoy!
Other simple Indian-inspired curry ideas
- Vegetable curry casserole made with seasonal vegetables and a creamy curry sauce.
- Butter cauliflower curry tossed in a rich, spiced tomato and cream sauce.
- Quick butter chicken using a simplified curry base for a fast weeknight dinner.
- Chicken curry served in pitas or flatbreads as an easy handheld option.
Recipe: Indian Curry Chicken Tacos — a fast, flavorful twist on taco night using a fragrant yellow curry and tender chicken served on mini naan.