Mexican Chicken and Black Bean Curry

Ingredients

• Cooked rice (4 cups, for serving)
• Fresh cilantro (1/4 cup, chopped)
• Coconut milk (1 can)
• Salt and pepper (to taste)
• Paprika (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1 teaspoon)
• Tomatoes (2, diced)
• Bell pepper (1, diced)
• Garlic (3 cloves, minced)
• Onion (1, diced)
• Black beans (1 can, drained and rinsed)
• Chicken breast (2, boneless and skinless, cut into bite-sized pieces)

Instructions

1. In a large pan, heat some oil over medium heat.
2. Add the diced onion and minced garlic. Cook until the onion is translucent.
3. Add the chicken pieces and cook until browned on all sides.
4. Add the diced bell pepper, tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir well to combine.
5. Pour in the coconut milk and bring to a simmer. Cook for 15-20 minutes, or until the chicken is cooked through and the flavors have melded together.
6. Add the black beans and cook for an additional 5 minutes.
7. Remove from heat and stir in the chopped cilantro.
8. Serve the Mexican chicken and black bean curry over cooked rice.
9. Garnish with additional cilantro, if desired.