Chicken and Corn Curry

Name: Chicken and Corn Curry
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Cuisine: Asian
Ingredients: 1 (14-ounce) can coconut milk; 2 cups fresh corn kernels, about 2 large ears of corn; ½ cup Madras curry powder; 4 medium cloves garlic, peeled and minced; 1-inch piece fresh ginger root, peeled and minced; 2 teaspoons granulated sugar; 3 large shallots, peeled and diced; 2 large skinless, boneless chicken breasts, cut into bite-size pieces (approximately 1.3 pounds); ½ cup vegetable oil; 1 medium yellow onion, peeled and thinly sliced; Salt to taste

Recipe GLPRcc67375c2e537c

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Asian

Main Course

65 min

859 cal

Servings: 4

Stovetop

SNAP eligible

A fragrant and aromatic Indian-inspired curry featuring tender pieces of chicken and sweet corn kernels simmered in a rich coconut milk sauce. This warming dish combines Madras curry spices with fresh aromatics like ginger, garlic, and shallots, finished with a touch of sugar to balance the heat. Serve over rice for a complete, satisfying meal.

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Ingredients

1 (14-ounce) can coconut milk

2 cups fresh corn kernels, about 2 large ears of corn

½ cup Madras curry powder

4 medium cloves garlic, peeled and minced

1-inch piece fresh ginger root, peeled and minced

2 teaspoons granulated sugar

3 large shallots, peeled and diced

2 large skinless, boneless chicken breasts, cut into bite-size pieces (approximately 1.3 pounds)

½ cup vegetable oil

1 medium yellow onion, peeled and thinly sliced

Salt to taste

Directions

In a small bowl, whisk together ½ cup of the coconut milk with the Madras curry powder until well combined and smooth. Set aside. Heat the vegetable oil in a large, heavy-bottomed wok or deep pan over medium-high heat until shimmering.
Add the diced shallots, minced ginger, minced garlic, and sliced onion to the hot oil. Sauté, stirring frequently, until the onion becomes translucent and the aromatics are fragrant, about 5 minutes.
Reduce heat to low and add the curry powder mixture. Stir thoroughly to combine with the aromatics. Let the curry cook gently, stirring occasionally, until the mixture becomes very fragrant and the flavors meld together, about 10 to 15 minutes.
Add the chicken pieces to the curry and stir to coat completely with the curry paste. Cook over medium heat for 2 minutes.
Pour in the remaining coconut milk and add the sugar. Stir to combine well. Simmer over medium heat, stirring occasionally, until the chicken is cooked through and tender, about 20 minutes. The internal temperature of the chicken should reach 165°F.
Add the fresh corn kernels and simmer for an additional 5 minutes, stirring gently, until the corn is heated through.
Taste the curry and add salt as needed. Serve immediately over rice, or refrigerate in an airtight container for up to 4 days.

Comments

Grocery List Plus Editorial Staff4.5

Every ingredient is standard stock at Harris Teeter, Food Lion, Walmart, or ALDI in Charlotte, with no special trips required. The cost per serving lands around $3–$3.50 driven mainly by chicken breast and coconut milk, making this economical for a family dinner. The stated 65 minutes is honest for browning the chicken, sautéing aromatics, and simmering the sauce to meld flavors. This is a forgiving one-pot meal that does not demand constant attention, reheats cleanly, and works well for a weeknight family table, though you will want rice on the side to soak up the sauce.