Curried Chicken Naan Taco

Name: Curried Chicken Naan Taco
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 2 cup bite-sized cooked chicken pieces; 1 cup chickpeas; 0.5 cup diced sweet red pepper; 1 green onion; 2 tbsp raisins; 0.5 cup coconut milk; 2 tbsp orange juice; 1 tsp brown sugar; 1 tsp curry powder; 0.5 cup salted cashews; 4 naan bread; 2 cup Baby Spinach; 1 cup English cucumber

Chicken, chickpeas and naan bread come together in this dish, fragrant with curry powder and baked in the oven.

5 min · Serves 4 · Medium

Method

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Time: Prep 5 min · 5 min total
Difficulty: medium

1
Toss chicken, chickpeas, red pepper, green onion and raisins in a medium bowl until combined. Stir coconut milk with orange juice, sugar and curry powder until sugar dissolves. Stir into chicken mixture. Cover and chill for 1 hour or up to a day.
60 min
2
When ready to serve, stir cashews into chicken mixture. Warm naan in toaster oven or in dry skillet set over medium-low heat.
3
Turn naan breads upside down; divide filling lengthwise down centre. Fold over and stuff with spinach and cucumber. Serve with extra raisins and cashews as well as toasted unsweetened coconut and coarsely chopped coriander, if desired.