Chicken and Corn Curry

Recipe by Your Choice Nutrition



Prep Time

10 min

Cook time

20 min


  • 1 tablespoon olive oil

  • 1 small yellow onion, diced

  • 2 cloves garlic, minced

  • 1 pound boneless chicken breast, cubed

  • 2 teaspoons curry powder

  • 1 can (14.5 oz.) diced tomatoes

  • 1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained

  • 1 can (13.5 oz.) unsweetened coconut milk

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • pinch of cayenne pepper (optional)

  • cooked brown rice or quinoa (for serving)

  • 2 stalks scallions/green onions, chopped (for topping)


1. In large skillet, add oil and onion. Saute over medium heat until onion begins to soften, about 5 minutes. Add garlic and cook 1 minute.

2. Add chicken and cook until chicken is no longer pink, about 5-7 minutes. Stir in curry powder, tomatoes, corn and coconut milk. Season with salt, black pepper and cayenne pepper.

3. Bring to simmer, cook 5 minutes, or until sauce thickens. Serve over cooked brown rice or quinoa (optional) topped with scallions/green onions.