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.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Heat a large skillet or pot over medium heat and add olive oil.

Step 2

Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the Madras curry powder, chipotle chili powder, and ground cumin to the skillet, stirring constantly for 1 minute to toast the spices.

Step 5

Add the diced chicken thighs to the skillet and cook for 7-8 minutes until lightly browned on all sides.

Step 6

Pour in the crushed tomatoes and coconut milk, stirring to combine.

Step 7

Add the black beans and salt, then reduce the heat to low and cover the skillet. Simmer for 20 minutes, stirring occasionally.

Step 8

Uncover the skillet and simmer for another 5-10 minutes to allow the sauce to thicken.

Step 9

Taste and adjust seasoning as needed, then stir in the fresh lime juice and chopped cilantro.

Step 10

Warm the corn tortillas in a dry skillet or oven.

Step 11

Serve the Mexican Madras with warm tortillas and garnish with avocado slices and fresh jalapeño if desired.

Nutrition Facts

Serving size	1955.8 grams (1955.8g)

Amount per serving	% Daily Value*
Calories	2200

Total Fat 87.00g	112%
Saturated Fat 17.10g	86%
Polyunsaturated Fat 2.70g
Cholesterol 430mg	143%
Sodium 3496mg	152%
Total Carbohydrate 242.70g	88%
Dietary Fiber 50.50g	180%
Total Sugars 37.60g
Protein 127.20g	254%

Vitamin D 0IU	0%
Calcium 608mg	47%
Iron 20mg	108%
Potassium 3859mg	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.

Source of Calories

Fat: 34.6%

Protein: 22.5%

Carbs: 42.9%