Chicken and Corn Curry
This comforting chicken curry features tender chunks of chicken simmered in a rich, creamy coconut milk base infused with aromatic sautéed onion and garlic. Tangy diced tomatoes balance the savory warmth of the curry spices, while crisp kernels of sweet corn add pockets of natural sweetness and texture. Served over a hearty bed of nutty brown rice, the entire dish offers a wholesome, deeply satisfying harmony of sweet, savory, and creamy flavors in every bite.
SERVINGS
6
PREP TIME
10 Min
COOK TIME
20 Min
Ingredients
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)
2 cups cooked brown rice (for serving)
2 stalks scallions/green onions, chopped (for topping)
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)
2 cups cooked brown rice (for serving)
2 stalks scallions/green onions, chopped (for topping)
Instructions
- 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.
- 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 (optional). Bring to simmer, cook 5 minutes, or until sauce thickens.
- Divide cooked rice among four bowl. Serve curry over rice topped with scallions/green onions.
- 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.
- 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 (optional). Bring to simmer, cook 5 minutes, or until sauce thickens.
- Divide cooked rice among four bowl. Serve curry over rice topped with scallions/green onions.
