Coconut Chicken Curry With Tomatoes and Corn
Step 1 In a large Dutch oven over medium, heat the oil.
- 3 tablespoons coconut or neutral oil, such as avocado
- 1 yellow onion, coarsely chopped
- 4 garlic cloves, coarsely chopped
- 1 (2-inch) piece ginger, coarsely chopped
- Salt
- 1 ½ to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon curry powder
- 1 (14-ounce) can full-fat coconut milk
- 1 pint cherry or other small tomatoes
- 2 ears of corn, kernels removed and cobs reserved (or 2 cups frozen, unthawed kernels)
- Cooked rice, cilantro and/or lime wedges, for serving
- In a large Dutch oven over medium, heat the oil. Add the onion, garlic, ginger and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 6 to 8 minutes.
- Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.
- Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.
- Add the coconut milk and tomatoes. (It’s OK if the chicken isn’t submerged.) Snap the reserved corn cobs in half, if using, and add to the pot as well. Bring to a boil over medium-high, then reduce heat and simmer, stirring occasionally, until the chicken is tender and the curry has thickened, 17 to 20 minutes.
- Remove the corn cobs. Stir in the corn kernels and simmer until bright and crisp-tender, 3 to 5 minutes. Taste the curry, and salt to taste. Serve with rice, cilantro and a squeeze of lime.
- Step 1 In a large Dutch oven over medium, heat the oil. Add the onion, garlic, ginger and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 6 to 8 minutes.
- Step 2 Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.
- Step 3 Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.
- Step 4 Add the coconut milk and tomatoes. (It’s OK if the chicken isn’t submerged.) Snap the reserved corn cobs in half, if using, and add to the pot as well. Bring to a boil over medium-high, then reduce heat and simmer, stirring occasionally, until the chicken is tender and the curry has thickened, 17 to 20 minutes.
- Step 5 Remove the corn cobs. Stir in the corn kernels and simmer until bright and crisp-tender, 3 to 5 minutes. Taste the curry, and salt to taste. Serve with rice, cilantro and a squeeze of lime.
This recipe was good as is but after I added 1 TBS of fish sauce, 1 TBS of brown sugar and 1 TBS of lime, it went from good to great.
Proud to be the second commenter and first-time curry maker. I’ve blown my own socks off over the easy deliciousness of this recipe. Added fresh spinach with the corn, amped up the curry at the end and will eat straight from the pot next time. A certain favorite and will put in rotation.
Made this tonight with our garden tomatoes and corn on the cob (grilled for a few minutes first then removed from the husks). Also added one Serrano chili. Was delicious. Decided to add sweet potato greens that we had from our CSA at the end with the corn. Also a good addition.
I did as several others suggested and added about 1 tbsp of fish sauce near the end, some chopped spinach, and the juice of one lime. I also added some leftover chickpeas. This is a simple dish with great payoff and will make again.
Delicious!! I used 1/2-3/4ths dry ginger rather than fresh, 1/2 a 16 oz bag of frozen corn, 6 cloves garlic and 1 1/2 T coconut oil and 1 1/2 T grapeseed oil. As I did not want to use rice or pasta (due to gluten issues), I added small chunks of sweet potatoe (1 smal-medium sweet potatoe, cut in to smallish pieces and cooked in 3 T water in microwave for 4 minutes before adding to stew. I also used reduced fat coconut milk.
My 9 year old who is not adventurous ate this! He asked for seconds! I followed the recommendation to add a few dashes of fish sauce and a T of brown sugar at the end. I didn’t have any lime on hand so squeezed in a bit of lemon juice. So good!
