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Tropical Chicken Curry Burrito Bowl is an exciting and flavorful dish that perfectly balances the spicy warmth of curry with the creamy goodness of coconut milk. This vibrant bowl features a combination of aromatic spices, tender chicken, and a variety of wholesome ingredients—all served over a base of fluffy basmati rice. It’s a sumptuous meal that not only pleases the palate but also nourishes the body with its array of proteins, vegetables, and grains.

Tropical Chicken Curry Burrito Bowl Recipe

Enjoy a taste of the tropics with this quick and flavorful tropical chicken curry burrito bowl recipe. Featuring tender chicken cooked in creamy coconut milk, hearty basmati rice, and protein-packed black beans, this dish is perfect for a satisfying dinner. Top it off with fresh cilantro for a burst of color and flavor that will transport you to a sunny paradise.
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Ingredients
  

2 cups cooked basmati rice

1 pound chicken breast, diced into bite-sized pieces

1 medium onion, finely chopped

2 cloves garlic, minced

1 inch fresh ginger, grated

1 can (14 oz) full-fat coconut milk

2 tablespoons curry powder

1 teaspoon turmeric powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup diced fresh tomatoes

1 cup black beans, drained and rinsed

1 cup sweet corn (fresh or frozen)

Salt and ground black pepper to taste

2 tablespoons extra virgin olive oil

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

1 avocado, sliced (optional)

Instructions

Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until the onions become soft and translucent. Then, add the minced garlic and grated ginger, stirring for an additional minute until the mixture is fragrant.

    Cook the Chicken: Incorporate the diced chicken breast into the skillet, seasoning with salt and pepper. Cook the chicken for approximately 5-7 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through.

      Add Spices: Sprinkle the curry powder, turmeric, cumin, and coriander over the cooked chicken. Stir well to ensure the chicken is fully coated with the spices and continue cooking for an additional 2 minutes to allow the flavors to meld.

        Incorporate Creaminess: Pour in the coconut milk and add the diced tomatoes to the skillet, stirring to blend everything together. Bring the mixture to a gentle simmer, cover, and cook for 10-15 minutes, stirring occasionally, until the sauce thickens to a creamy consistency.

          Mix in the Beans and Corn: Add the black beans and corn to the skillet, gently stirring to combine. Cook for another 5 minutes, allowing everything to heat through. Taste the mixture and adjust the seasoning with salt and pepper as needed.

            Assemble the Burrito Bowl: In individual serving bowls, create a base layer with the cooked basmati rice. Generously spoon the chicken curry mixture over the rice, ensuring a hearty portion in each bowl.

              Garnish & Serve: Finely chop fresh cilantro and sprinkle it generously over each burrito bowl. If desired, top with avocado slices for creaminess. Serve with lime wedges on the side for a fresh burst of citrus flavor.

                Prep Time, Total Time, Servings: 15 minutes | 40 minutes | Serves 4

                  Optional Presentation Tips: Serve the burrito bowls with colorful side dishes like pickled red onions or shredded carrots for added crunch and vibrant color. Consider using bowls with unique designs to enhance the visual appeal of the dish.