Monday, May 16, 2016

Curry Naan Bread Tacos



Ground turkey is browned, seasoned in Indian spices, and spooned into buttered naan bread to create one delicious twist on a taco!

It's been well established that Indian food is one of my very favorite cuisines - I love the flavor and aroma of their spices! If you're unfamiliar with the flavors, these tacos would be a great entry point. They are super flavorful but not spicy at all. Plus your kitchen will smell amazing :)

You can pull this dish together in less than 30 minutes and with minimal clean-up. Simply brown ground turkey, add some spices, chicken stock, and mango chutney, and let simmer. Spoon it into browned and buttered naan bread pieces, top with some additional chutney and Greek yogurt, and serve.

These will disappear in a flash!

Garam masala should be easily found at your grocery store or at someplace like World Market. If you struggle finding it, sub in curry powder instead.


Curry Naan Bread Tacos

2 tablespoons olive oil
1 lb ground turkey
1 inch piece ginger, peeled and grated
4 clove garlic, minced
1 fresh red chile (like Fresno), minced
1 tablespoon garam masala 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dry mustard
1 cup chicken stock
1/2 cup mango chutney
1 package mini naan bread (or original size, cut in half)
2 tablespoons melted butter
salt and pepper
For topping: additional chutney and Greek yogurt

In a large skillet, heat the oil over medium-high heat. Add the ground turkey and cook, stirring often, until browned, about 5-6 minutes. Add the ginger, garlic, chile, and spices. Season with salt and pepper and cook, stirring constantly, until the spices are aromatic, about 2-3 minutes. Stir in the stock and chutney and let simmer until thickened, about 6 minutes. 

Heat a grill pan over medium-high. Add the naan bread and cook until it browns in spots, about 1 minute per side. Lightly brush with melted butter.

Lay the naan bread buttered side up and top with turkey, additional chutney, and yogurt.
Source: adapted from Rachael Ray Magazine April 2016

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