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Chicken and Corn Curry

  • Author: Brittany Poulson
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Yield: 6 servings

Description

This Chicken and Corn Curry is an easy, family friendly and delicious dinner recipe you’ll have on the table in less than 30 minutes!


Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
  • 2 teaspoons curry powder
  • 1 14.5 oz can no salt added diced tomatoes
  • 1 15 oz can Libby’s Whole Kernel Sweet Corn
  • 1 1/3 cups unsweetened lite coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • Dash cayenne pepper
  • 2-3 stalks green onion, washed and diced
  • Serving suggestion: serve over cooked brown rice or quinoa

Instructions

  1. In a large skillet, add the olive oil and onion and saute over medium heat until the onion begins to soften. Add in the garlic and cook an additional 30 seconds.
  2. Add the chicken pieces and cook until the chicken is no longer pink, approximately 5-7 minutes.
  3. Stir in the curry powder, diced tomatoes, corn and coconut milk. Season with salt, black pepper and cayenne pepper.
  4. Bring to a simmer and cook for 2-3 minutes, or until the sauce thickens.
  5. Garnish with diced green onion. Serve over cooked brown rice or quinoa (optional).

Notes

If the sauce isn’t thickening, whisk together 1-2 Tablespoons corn starch with 1/4 cup luke warm water. Add to the curry and stir until mixed in and sauce thickens.

Nutrition info is for the curry alone; it does not include the brown rice.


Nutrition

  • Serving Size: 1/6th of the recipe
  • Calories: 190
  • Sugar: 4 g
  • Sodium: 425
  • Fat: 7 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 3 g
  • Protein: 17 g
  • Cholesterol: 30 mg