Mexican Spiced Chicken Curry

Chicken Curry with a Mexican Twist

Chicken Curry with a Mexican Twist

Are you tired of the same old chicken curry? Looking to spice things up and add a twist of excitement to your dinner table? Well, look no further! In this article, we will introduce you to the wonderful world of fusion cuisine, where we bring together the best of two culinary traditions to create a unique and innovative dish: Mexican-Spiced Chicken Curry.


  • 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 red bell pepper, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 400g (14 oz) can of diced tomatoes
  • 200ml (3/4 cup) coconut milk
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges (for serving)


  1. In a large skillet or pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become soft and fragrant.
  2. Add the sliced bell pepper to the pan and cook for another 2-3 minutes, until the pepper starts to soften.
  3. In a small bowl, mix together the ground cumin, ground coriander, chili powder, dried oregano, paprika, and cinnamon. Sprinkle this spice mixture over the chicken pieces, ensuring they are evenly coated.
  4. Push the onion and pepper mixture to one side of the pan, and add the chicken pieces to the other side. Cook the chicken until it is browned on all sides, about 5-7 minutes.
  5. Pour the diced tomatoes and coconut milk into the pan, and bring the mixture to a gentle simmer. Season with salt and pepper to taste.
  6. Cover the pan and let the curry simmer for about 15-20 minutes, until the chicken is cooked through and the flavors have melded together.
  7. Serve the Mexican-Spiced Chicken Curry over steamed rice or with warm tortillas. Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.


  • Feel free to customize the spice levels of the curry to suit your taste. If you prefer it spicier, add more chili powder or a pinch of cayenne pepper. If you like it mild, reduce the amount of chili powder.
  • For a creamier curry, you can substitute some or all of the coconut milk with heavy cream or Greek yogurt.
  • If you don’t have chicken breasts, you can use boneless, skinless chicken thighs instead. Just adjust the cooking time accordingly as thighs may take a bit longer to cook through.


Fusion cuisine opens up a world of endless possibilities. By combining elements from different culinary traditions, we can create dishes that are truly unique and exciting. This Mexican-Spiced Chicken Curry is just one example of how fusion cooking can take a classic recipe and put a creative twist on it. So next time you’re craving a chicken curry, why not give this fusion version a try? You won’t be disappointed!

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