Mexican Madras
Add a vibrant twist to your dinner rotation with Mexican Madras, a bold fusion of Indian and Mexican flavors. This unique recipe combines the warm, earthy notes of Madras curry powder with the smoky heat of chipotle chili, creating a rich, aromatic sauce that coats tender bites of chicken thighs and hearty black beans. Coconut milk lends a creamy texture, while a splash of lime juice and fresh cilantro brightens every bite. Perfectly paired with warm corn tortillas, this dish can be customized with sliced avocado and fresh jalapeños for a garnish that adds both flair and flavor. Ready in just an hour, this globally inspired meal is ideal for weeknight dinners or casual entertaining.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Chicken thighs (boneless, skinless, diced)
- 2 tbsp Olive oil
- 1 large Yellow onion (finely chopped)
- 3 Garlic cloves (minced)
- 1 tbsp Fresh ginger (grated)
- 2 tbsp Madras curry powder
- 1 tsp Chipotle chili powder
- 1 tsp Ground cumin
- 400 g Crushed tomatoes
- 200 ml Coconut milk
- 1 cup Black beans (cooked or canned, drained and rinsed)
- 2 tbsp Fresh cilantro (chopped)
- 1 tbsp Lime juice
- 1 tsp Salt
- 6 Corn tortillas (for serving)
- 1 Avocado (sliced, optional for garnish)
- 1 Fresh jalapeño (sliced, optional for garnish)
Instructions
Heat a large skillet or pot over medium heat and add olive oil.
Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Madras curry powder, chipotle chili powder, and ground cumin to the skillet, stirring constantly for 1 minute to toast the spices.
Add the diced chicken thighs to the skillet and cook for 7-8 minutes until lightly browned on all sides.
Pour in the crushed tomatoes and coconut milk, stirring to combine.
Add the black beans and salt, then reduce the heat to low and cover the skillet. Simmer for 20 minutes, stirring occasionally.
Uncover the skillet and simmer for another 5-10 minutes to allow the sauce to thicken.
Taste and adjust seasoning as needed, then stir in the fresh lime juice and chopped cilantro.
Warm the corn tortillas in a dry skillet or oven.
Serve the Mexican Madras with warm tortillas and garnish with avocado slices and fresh jalapeño if desired.
Nutrition Facts
Calories |
2200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.0 g | 112% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3496 mg | 152% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 37.6 g | ||
| Protein | 127.2 g | 254% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3859 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
