Coconut Chicken Curry With Tomatoes and Corn
With burst tomatoes and plump corn, curry powder and coconut milk, this curry is creamy, sweet, soothing, gently tangy — and just as good with peak summer produce as it is with supermarket frozen corn and clamshell tomatoes. This is a mild curry, but if you’d like some spiciness, use Madras curry powder or add 1 or 2 fresh red or green chiles, coarsely chopped, with the ginger.
Prep Time
0h 15m
Cook Time
0h 45m
Ingredients
11
Yield
4 servings
Calories
611.5 kcal
Method
Step-by-step instructions
In a large Dutch oven over medium, heat the oil. Add the onion, garlic, ginger and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 6 to 8 minutes.
Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.
Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.
Add the coconut milk and tomatoes. (It’s OK if the chicken isn’t submerged.) Snap the reserved corn cobs in half, if using, and add to the pot as well. Bring to a boil over medium-high, then reduce heat and simmer, stirring occasionally, until the chicken is tender and the curry has thickened, 17 to 20 minutes.
Remove the corn cobs. Stir in the corn kernels and simmer until bright and crisp-tender, 3 to 5 minutes. Taste the curry, and salt to taste. Serve with rice, cilantro and a squeeze of lime.
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