Chicken and Baby Corn Curry
photo by Chef Toni Jones
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-5
ingredients
- 1 lb boneless skinless chicken breast, cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 2 tablespoons white wine
- 1⁄2 red pepper, diced
- 1⁄2 green pepper, diced
- 1⁄2 yellow pepper, diced
- 1 small onion, diced
- 2 cloves garlic, crushed
- 3 tablespoons curry paste (Patak's is very good)
- 3 teaspoons sultanas
- 1 teaspoon red pepper powder
- 1 (14 ounce) can coconut milk
- 14 ounces canned or cooked baby corn, cut into 1 inch pieces
- 3 tablespoons instant potato flakes
directions
- Coat chicken with curry powder.
- Heat oil in wok or deep frying pan, add chicken and brown.
- Remove chicken and set aside.
- Keeping juices in pan add wine, peppers and onion, saute until almost tender,add garlic and simmer 3 minutes.
- Stir in saltanas, red pepper powder and curry paste and cook 2-3 minutes.
- Add chicken, coconut milk and baby corn, bring to boil (stir when needed) then simmer for 7-8 minutes.
- Sprinkle in potatoe flakes and stir to thicken,simmer for 5 minites then serve.
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Reviews
-
What a delicious, savory recipe! The ulitmate comfort food for me! I used a mixture of two different curries (Indian Chef Gold Medal Curry & Bolst's Hot Curry Powder) along with a bit of Garam Masala. I like to gently heat these spices together with a bit of oil for about 5 minutes before adding the other ingredients, just to help release the flavors. I used 2 onions (as we are onion lovers), but other then that I made this recipe as directed. I served it with my Oven Baked White Rice recipe #109716, using Basamati. Thank you for posting this recipe, I know I will make this again and again!
RECIPE SUBMITTED BY
Hallo I'm Toni.
I'm British and married to Eddy from Florida.
We live in Swindon, England.
I am so pleased to have found this websight. I have loads of recipes that I have created over the years. Eddy loved my cooking so much he sugested I wrote down the ingredents every time I cooked, so here I am to share my culunary delights.
One day I hope to publish a cook book, so I welcome your coments and criticism.
All good chefs have that extra ingredient,watch this space and Ill give you my secrets.