Chile Caliente Fusion-MEXICAN

 Here's a creative recipe for a "Chile Caliente Fusion" that combines Mexican and spicy curry flavors:

Chile Caliente Fusion

Ingredients:

• 1 1lb boneless chicken, diced
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 tomatoes, chopped
• 2 tablespoons tomato paste
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon paprika
• 1 teaspoon chili powder (adjust for spice preference)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving
• Cooked rice for serving
• 
  
  
  
  

Instructions:

1. In a large skillet or pan, heat the vegetable oil over medium heat. Add the diced chicken and cook until browned on all sides. Remove the chicken from the pan and set it aside.

2. In the same pan, add more oil if needed. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.

3. Add the diced red and green bell peppers to the pan and cook until they begin to soften.

4. Stir in the chopped tomatoes and tomato paste. Cook for 2-3 minutes until the tomatoes break down and the mixture becomes somewhat saucy.

5. Return the cooked chicken to the pan and add the black beans, corn, coconut milk, curry powder, cumin powder, paprika, and chili powder. Stir well to combine.

6. Season with salt and pepper to taste. Allow the mixture to simmer for about 15-20 minutes, allowing the flavors to meld and the curry to thicken.

7. Once the chicken is cooked through and the vegetables are tender, remove the pan from heat.

8. Serve the Chile Caliente Fusion over cooked rice. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of citrus flavor.

9. 
   
   

   
   

Enjoy your unique Mexican-inspired spicy curry fusion dish!