Paula found this recipe, Curry Turkey Naan Bread “Tacos” in the May 2016 Rachel Ray magazine. We decided to try it this week and it was quite good.
In a large skillet, heat a few tablespoons of olive oil over medium-high. Add 1 pound of ground turkey and cook, stirring often and breaking up with a spoon, until browned, 5 to 6 minutes. Add 1 bunch of chopped scallion whites, 1 inch piece of grated fresh ginger, 4 cloves of chopped garlic, 1 chopped jalapeno or anaheim chile, 1 tablespoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1/2 teaspoon of dry mustard and salt and pepper. Cook, stirring constantly, until the scallions soften and the spices are aromatic, 2 to 3 minutes. Stir in 1 cup of chicken stock and 1/2 cup of mango chutney and let simmer until thickened, about 6 minutes.
Heat a large nonstick skillet or griddle pan over medium-high. Splash a little water on the pan (it should dance). Add 1-2 naan breads to the skillet and cook until the bread browns in spots, about 1 minute per side. Lightly brush tops of breads with butter; repeat with the remaining naan. Cut the naan in half crosswise, making two half-moon-shaped soft tacos from each large, oval-shaped piece of bread.
To make the tacos, arrange the naan, buttered side up, on a work surface. Slather with yogurt; top with the turkey mixture and any of the following according to your desire: shredded lettuce, chopped tomato, scallion greens and sliced almonds.