Chicken and Corn Curry
Chicken and Corn Curry
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)
cooked brown rice or quinoa (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)
cooked brown rice or quinoa (for serving)
2 stalks scallions/green onions, chopped (for topping)
Instructions
1. 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.
2. 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.
3. Bring to simmer, cook 5 minutes, or until sauce thickens. Serve over cooked brown rice or quinoa (optional) topped with scallions/green onions.
1. 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.
2. 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.
3. Bring to simmer, cook 5 minutes, or until sauce thickens. Serve over cooked brown rice or quinoa (optional) topped with scallions/green onions.
