Chicken and Corn Curry

1 tbsp extra virgin olive oil
1 small yellow onion (diced)
2 garlic cloves (minced)
1 lb boneless, skinless chicken breast (cut into 1-inch pieces)
2 tsp curry powder
1 can (14.5 oz.) diced tomatoes (no salt added)
1 1⁄3 c unsweetened coconut milk
1⁄2 tsp salt
1⁄4 tsp ground black pepper
2 green onions (washed and diced)
cayenne pepper (to taste)

In large skillet, add olive oil and onion and saute over medium heat until onion begins to soften. Add in garlic and cook an additional 30 seconds.

Add chicken pieces and cook until chicken is no longer pink, approximately 5-7 minutes.

Stir in curry powder, diced tomatoes, Libby's® Whole Kernel Sweet Corn and coconut milk. Season with salt, black pepper and cayenne pepper.

Bring to simmer and cook for 2-3 minutes, or until sauce thickens.

Garnish with diced green onion. Serve over cooked brown rice or quinoa (optional).

Tip: If sauce isn’t thickening, whisk together 1-2 tbsp corn starch with 1/4 cup lukewarm water. Add to curry and stir until mixed in and sauce thickens.