Many people shy away from curries thinking they are too spicy. The truth is, you can make curry as mild or as fiery hot as your palette can stand. For the purposes of this recipe, the heat level is very low; more like warm and combined with the sweet corn even children will enjoy this dish. The best news? It will only take you about ten minutes to get it simmering and you can serve it up within half an hour.
Begin by heating two tablespoons of oil in a dutch oven or a deep frying pan. Chop one onion and one pound of boneless, skinless chicken thighs. (You can use any chicken but I prefer the thighs). If you wish to use full chicken pieces, simply brown them off and set them aside.
Once the meat is nearly cooked through, add the chopped onion, two tbsp of yellow curry powder, two tsp of paprika, two tsp of garam masala (learn how to make your own here), one tbsp of garlic and one tsp of salt.
As the spices hit the heat you will be enticed by the incredible aroma of this dish.
Add one large can of diced tomatoes with the juice and one bag of frozen corn. I use the peaches and cream mix due to its sweetness. Once you have mixed it up, give the juices a taste and adjust your seasonings if required. You may wish to add more salt since I do not like my food very salty. If you are using chicken parts, add them to the top of the mixture without stirring them in.
Turn the mixture down to medium-low and allow it to simmer, covered for fifteen minutes.
To add a bit of colour to the dish I added a handful of frozen peas about five minutes before the end of the simmering time. You could also add spinach or any other vegetable you enjoy.
Despite how quick this is to make and how easy it is on the budget, Corn Curry with Chicken makes an excellent change from the everyday chicken dinner. You can serve this over rice to stretch the meal further, or serve it with warm naan. If you prefer a vegetarian meal, simply use a can of black beans in place of the chicken.