Chicken and Baby Corn Curry
Indulge in the rich, aromatic flavors of Chicken and Baby Corn Curry, a hearty dish that strikes the perfect balance between spice and creaminess. This recipe combines tender, bite-sized pieces of chicken thighs with crisp baby corn, all simmered in a luscious coconut milk and tomato-based curry. Warm spices like cumin, turmeric, and garam masala infuse every bite with complex flavors, while fresh cilantro adds a bright, finishing touch. Quick to prepare in just 45 minutes, this one-pot wonder is perfect for busy weeknights or cozy family dinners. Serve it steaming hot with fluffy basmati rice or soft naan bread to soak up every drop of the delicious sauce. Whether you're craving comfort food or looking to impress guests with an easy yet exotic meal, this Chicken and Baby Corn Curry will quickly become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Chicken thighs (boneless, skinless, cut into bite-sized pieces)
- 200 grams Baby corn (cut into halves or thirds)
- 1 medium Onion (finely chopped)
- 2 medium Tomatoes (finely chopped)
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 400 ml Coconut milk
- 2 tablespoons Vegetable oil (or any neutral oil)
- 1 teaspoon Cumin seeds
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground coriander
- 0.5 teaspoons Red chili powder (adjust to taste)
- 1 teaspoon Garam masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 100 ml Water
Instructions
Heat the vegetable oil in a large pan over medium heat.
Add the cumin seeds and let them sizzle for 30 seconds until aromatic.
Stir in the chopped onion and sauté until golden brown (about 5-7 minutes).
Add the minced garlic and grated ginger to the pan. Cook for another 1-2 minutes, stirring frequently.
Mix in the turmeric powder, ground coriander, and red chili powder. Stir well to coat the onions and release the spices' fragrance.
Add the chopped tomatoes and cook until they break down into a thick paste (approximately 5-7 minutes).
Stir in the chicken pieces and cook until they are lightly browned on all sides (about 5 minutes).
Add the baby corn to the pan and mix well with the chicken and spice mixture.
Pour in the coconut milk and water, stirring to combine. Lower the heat and let the curry simmer for 15-20 minutes, or until the chicken is fully cooked and the baby corn is tender.
Sprinkle the garam masala and salt into the curry. Adjust seasoning as needed.
Garnish with fresh cilantro before serving.
Serve hot with steamed rice, naan, or your choice of bread.
Nutrition Facts
Calories |
1631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 545 mg | 182% | |
| Sodium | 2882 mg | 125% | |
| Total Carbohydrate | 77.4 g | 28% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 45.1 g | ||
| Protein | 138.0 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2738 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
