Chicken and Corn Curry

I can think of no more of a soul-warming dish than curry. It's exotic, spicy and hearty for cool nights. This version uses summer sweet corn giving a sweet, crunch to the dish. Should you wish to make this when corn is not available, substitute frozen, thawed corn or canned corn.

Every curry powder is slightly different when it comes to spiciness. Should you prefer less spicy food, add about half the amount of curry powder and taste when the coconut milk is added. You can always add more curry powder if desired. Conversely if it become too spicy, layering on the cooling peach chutney recipe in the ingredient list, or serving with more rice should cool it down.

The recipes makes 4-5 cups of curry which can be stretched further by adding it on top of rice and using chutneys or other toppings.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 290kcal

Author Toni Dash

Ingredients

½ cup Madras Curry Powder
1 14-ounce can Coconut Milk
½ cup Vegetable Oil
3 large Shallots , diced (yield approximately ¾ cups)
4 medium cloves Garlic , peeled and diced
1 1-inch long (3/4 inch diameter) piece of Ginger Root peeled and diced
1 medium Yellow Onion , peeled and thinly sliced
2 large (aprox. 1.3 pounds) Boneless, skinless , Chicken Breasts cut into bite-size pieces
2 teaspoons Granulated Sugar
Kosher Salt to taste
2 cups fresh Corn Kernels off the cob , (approximately 2 large ears of corn)
Batch of Rice
Optional topping: Quick Fresh Peach Chutney

Instructions

In a small bowl combine ¼ cup of the coconut milk and the curry powder. Stir with a fork to fully mix together.
In a wok or large, heavy pan, add the vegetable oil over medium-high heat. When the oil is hot, add the shallots, ginger, garlic and onion; sauté until the onions are translucent.
Add the moistened curry powder, reduce the heat to low, and stir to combine all the ingredients. Allow the curry to become warm and fragrant, stirring occasionally (approximately 10-15 minutes).
Add the chicken and toss to coat in the curry. Add the remaining coconut milk and sugar, and simmer over medium heat for 20 minutes. Stir occasionally.
Add the fresh corn kernels and simmer for 5 additional minutes. Salt to taste if needed. Serve or refrigerate in a sealed container for up to 4 days.

Nutrition