Chicken & corn curry
Serves: 6 People
Prep time: 10 mins
Cook time: 30 mins
A creamy chicken & corn curry
As the weather warms up, here in the U.K. we tend to find an abundance of sweet corn on our supermarket shelves, usually in preparation for the hot weather bbqs.
I bought some whole sweetcorn and decided to cook it in a way I had not yet tried. I do lunch a chicken curry so thought why not chop it up and curry it up rather than having it as a side like I usually do. And that’s how I came about this recipe.
This recipe is a simple and wholes one that will have you going back for seconds and thirds. The best part of this recipe is how quickly it can be done and how versatile it can be too. Feel free to add more vegetables or different proteins. For my vegetarian and vegan guys you can follow this recipe by leaving out the chicken. To get some visual inspiration I’ve uploaded a video tutorial over on my Instagram and check it out!
Ingredients
6-8 Skinless and boneless chicken thighs
Season chicken with:
1/2 Teaspoon rock salt
1/2 Teaspoon garlic granules
1/2 Teaspoon chilli flakes
1/2 Teaspoon dried thyme
1/2 Teaspoon curry powder
Curry:
400g Fresh tomatoes, chopped
400ml Coconut milk
1 Red bell pepper
2 Whole corn on the cob
1 Medium onion, chopped
3 Spring onions
4 Cloves of garlic, minced
2 Tablespoons curry powder
1 Teaspoon cumin
1 Teaspoon rock salt
2 Teaspoons dried thyme
1 Teaspoon ground pimento
1 Teaspoon black pepper
3-4 Tablespoons olive oil
Preparation
In a mixing bowl the chicken with all the listed spices.
Using a griddle pan sear the chicken on each side for 1-2 minutes until it forms the lovely grilled chard lines and set aside.
In a separate pan heat 3-4 tablespoons of olive oil. Add the chopped onions and minced garlic. Sweat down until the onions have become translucent.
Add all the curry spices and mix with the onions for 1-2 mins. Stirring constantly to ensure the spices don’t get stuck to the bottom of the pan.
Add in the chopped plum tomatoes and simmer for 5-7 minutes.
Next add the coconut milk and allow to simmer again for 5-10 minutes.
While the sauce is simmering, cut up the corn into medium medallions. Then add into the curry sauce.
Season with salt, pepper / more chillies if you can handle the heat.
Lastly, add back in the chicken pieces. chopped spring onions, and red peppers.
Allow it all to simmer for a further 5 minutes then turn the heat off.
Serve with your choice of carbohydrate. This went down a treat with some red rice.
