Cooking Mom Uptown Recipes

Chicken Curry Tacos

September 9, 2019

Mom Uptown Original Recipe, coming through! Ugh, can you tell that I have a toddler that loves Daniel Tiger and his trolley? Coming through, seriously? Anyway, while my writing may be simple, these Chicken Curry Tacos are anything but!  Forget Mexican-seasoned protein inside a tortilla. It is all about my little invention of creamy, curry goodness on mini naan breads! Try these out ASAP and let me know what you think!

Rating: A+

How to make it an A+:  They are so perfect. Beware, they are hot! If you like a more mild curry, go down on the amount of cayenne in both the marinade and the sauce. 


Serves 4

Active Time: 30 minutes

Total Time, including marinating the chicken: 4 hours, 30 minutes



  • 1 lb Chicken Breast, sliced
  • 2 Cloves Garlic, finely chopped
  • 1/3 c Farmland Fresh Dairies Dahi Whole Milk Yogurt
  • 1 Tbsp Cumin
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1/2 tsp Cinnamon
  • 1/2 tsp Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Turmeric


  • 2 Tbsps Extra Virgin Olive Oil, divided  
  • 1/2 of a medium Yellow Onion, thinly sliced
  • 1/2 of an Orange Bell Pepper, thinly sliced
  • 2 Cloves Garlic, finely chopped
  • 1 Tbsp Cumin
  • 1 tsp Salt
  • 1 tsp Ground Coriander
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Pepper
  • 1/2 tsp Cinnamon
  • 1/4 cup Tomato Purée
  • 3/4 cup Water
  • 1/3 cup Farmland Fresh Dairies Dahi Whole Milk Yogurt
  • 1/2 cup Paneer, diced


  • 4 Mini Naan Breads (8 if smaller portioned tacos are desired)
  • 1 cup Jasmine Rice, cooked and divided
  • 4 Tbsps Farmland Fresh Dairies Dahi Yogurt, divided
  • 4 Tbsps Fresh Cilantro, chopped and divided
  • 1 Red Chili, thinly sliced


Marinate the chicken at least a few hours before cooking. In a bowl (I like to use a glass container with lid), mix together the garlic, yogurt, and dry ingredients. Toss to coat the sliced chicken. Cover and store in the refrigerator. 

When ready to prepare the tacos, heat 1 Tbsp of the olive oil in a large sauté pan over medium-high heat. Add the chicken to the pan in a single layer, and do not touch for about 3 minutes. Flip, and continue cooking until cooked through and golden, about 3 more minutes, give or take, depending on the thickness of the slices. Transfer to a bowl and set the pan aside. Heat the remaining 1 Tbsp of olive oil in a medium pot over medium-low heat. Add the onion, bell pepper, and garlic. Cook until very tender, about 10 minutes. Add the dry spices, and cook a minute or two, until darkened and fragrant. Add the tomato purée and water. Simmer for 5-10 minutes. Slowly stir in the yogurt and add the chicken to the pot. Cook until heated through.

Meanwhile, reheat the reserved pan over medium-high heat. Add the diced paneer and cook about 1 or 2 minutes per side, until golden.

To assemble the tacos, microwave the individual naan breads for about 15-20 seconds, until soft and pliable. Spread 1/4 cup of the rice onto the naan. Use tongs to top the naan with a generous serving (a 1/4 portion) of the filling. Use a spoon to get a generous amount of the sauce, as well. Sprinkle with 1/4 of the paneer. Top the filled tacos with yogurt and sprinkle with the cilantro and red chili slices.


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