Tex Mex Curry

This Tex-Mex inspired curry combines the flavors of traditional Indian curry with the bold and spicy flavors of Tex-Mex cuisine.

Ingredients - Serves 4

In a large skillet, heat some oil over medium heat.
Add the diced onion, bell pepper, and minced garlic. Sauté until the vegetables are softened.
Add the chicken pieces to the skillet and cook until they are browned on all sides.
Sprinkle the Tex-Mex seasoning, curry powder, and cumin over the chicken and vegetables. Stir well to coat everything evenly.
Add the tomato paste and stir to combine.
Pour in the coconut milk and bring the mixture to a simmer. Cook for about 10 minutes, or until the chicken is cooked through.
Add the black beans and corn kernels to the skillet. Stir to combine and cook for an additional 5 minutes.
Remove the skillet from heat and stir in the chopped cilantro and lime juice. Season with salt and pepper to taste.
Serve the Tex-Mex curry over cooked rice and garnish with additional cilantro, if desired.