Teresa's Recipes
Mexican Chicken and Black Bean Curry
Dive into a fiesta of flavors with this Mexican Chicken and Black Bean Curry! This hearty dish brings together succulent chicken breast, nutrient-rich black beans, and vibrant vegetables, all enveloped in a creamy coconut milk sauce infused with aromatic spices. The warm notes of cumin and paprika dance with the fresh crunch of bell peppers and the sweetness of tomatoes, creating a delightful harmony that warms the soul. Served over fluffy rice and garnished with fresh cilantro, this dish isn’t just a meal; it’s a celebration of Mexico’s rich culinary heritage that dates back centuries, showcasing the beautiful blend of indigenous ingredients and Spanish influences.
Ingredients
- 2 tablespoons Olive oil
- 1, diced Onion
- 3 cloves, minced Garlic
- 1, diced (any color) Bell pepper
- 1 can (14.5 oz), with juices Canned diced tomatoes
- 1 teaspoon Ground cumin
- 1 tablespoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon, or to taste Salt
- 1/2 teaspoon, or to taste Black pepper
- 1 can (13.5 oz) Coconut milk
- 1 can (15 oz), drained and rinsed Black beans
- 1 lb, cut into bite-sized pieces Chicken breast
- 1/4 cup, chopped, plus more for garnish Fresh cilantro
- For serving Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 450
- Fat: 20g
- Carbs: 40g
- Protein: 30g
- Sodium: 600mg
- Sugar: 5g
Instructions
- In a large pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
- Increase the heat to medium-high and add the chicken pieces. Cook for about 5-7 minutes, stirring occasionally, until browned on all sides.
- Add the diced bell pepper, canned tomatoes (with juices), ground cumin, chili powder, paprika, salt, and pepper. Stir well to combine all the ingredients.
- Pour in the coconut milk and bring the mixture to a gentle simmer. Reduce heat to medium-low and let it cook for 15-20 minutes, or until the chicken is fully cooked and tender.
- Stir in the drained black beans and cook for an additional 5 minutes to heat through.
- Remove from heat and stir in the chopped cilantro, reserving some for garnish.
- Serve the Mexican chicken and black bean curry over cooked rice, and garnish with additional cilantro as desired.
Tips
- For a spicier kick, add a chopped jalapeño or a pinch of cayenne pepper during cooking.
- Feel free to substitute chicken with shrimp or tofu for a different protein option.
- This dish pairs beautifully with warm tortillas or a side of guacamole.