Coconut Chicken Curry With Tomatoes and Corn
40 min4 servings
A creamy coconut curry with tender chicken, tomatoes and corn, simmered until thickened and served over rice.
| prepPreheat Dutch oven over medium heat | |||||
| 3 tablespoons coconut or neutral oil, such as avocado | Cook aromatics in oil until softened, 6–8 min | Add chicken, cook until no longer raw, 6–8 min | Add coconut milk, tomatoes & corn cobs; simmer 17–20 min until tender | Remove corn cobs, stir in kernels; simmer 3–5 min | Taste and season with salt; serve with rice, cilantro & lime |
| 1 yellow onion, coarsely chopped | |||||
| 4 garlic cloves, coarsely chopped | |||||
| 1 (2-inch) piece ginger, coarsely chopped | |||||
| 1 ½ to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces | Coat chicken with curry powder & salt | ||||
| 1 tablespoon curry powder | |||||
| 1 (14-ounce) can full-fat coconut milk | |||||
| 1 pint cherry or other small tomatoes | |||||
| 2 corn cobs (reserved from kernels removed) | |||||
| 2 cups corn kernels (fresh or frozen, unthawed) | |||||
| Salt, to taste | |||||
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