Teresa's Recipes
Tex Mex Curry
Embark on a culinary adventure with this vibrant Tex-Mex Curry that fuses the bold spices of traditional Mexican cuisine with the aromatic warmth of curry. This dish is a celebration of flavors, featuring tender chicken simmered in a creamy coconut milk sauce, complemented by the sweetness of corn, richness of black beans, and brightness of fresh lime and cilantro. Perfect for a cozy family dinner or a festive gathering, this curry is sure to tantalize your taste buds and warm your heart. Originally inspired by the fusion of cultures in the Southwestern United States, Tex-Mex cuisine combines elements from both Mexican and American cooking, creating a unique gastronomic experience.
Ingredients
- 2 tablespoons (for sautéing) Oil
- to taste Salt
- to taste Black pepper
- 1, juiced Lime
- 1/4 cup, chopped Fresh cilantro
- 1 cup Frozen corn
- 1 can (15 oz), drained and rinsed Black beans
- 1 can (14.5 oz) Diced tomatoes
- 1 can (13.5 oz) Coconut milk
- 1/2 teaspoon (adjust to taste) Cayenne pepper
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 2 tablespoons Tex-Mex seasoning
- 3 cloves, minced Garlic
- 1, diced (any color) Bell pepper
- 1 medium, diced Onion
- 1 pound, cut into bite-sized pieces Chicken breast
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: 6g
Instructions
- In a large skillet, heat the oil over medium heat.
- Add the diced onion, bell pepper, and minced garlic. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Add the chicken pieces to the skillet and cook until they are browned on all sides, about 6-8 minutes.
- Sprinkle the Tex-Mex seasoning, cumin, paprika, and cayenne pepper over the chicken and vegetables. Stir well to coat everything evenly with the spices.
- Pour in the coconut milk and diced tomatoes. Stir to combine and bring the mixture to a gentle simmer.
- Add the black beans and frozen corn to the skillet. Season with salt and pepper to taste.
- Cover and simmer the curry for about 20 minutes, or until the chicken is cooked through and the flavors have melded together beautifully.
- Just before serving, stir in the chopped cilantro and lime juice to brighten the dish.
- Serve the Tex-Mex curry over cooked rice or with warm tortillas for a delightful meal.
- Garnish with additional cilantro and lime wedges, if desired.
Tips
- For a vegetarian version, substitute chicken with chickpeas or tofu.
- Adjust the level of spice by increasing or decreasing the cayenne pepper.
- Serve with a side of avocado or a fresh salad for added texture and flavor.