Chicken and Sweetcorn Curry Recipe - Serves 4

Chicken and Sweetcorn Curry Recipe

302 calories each serving (500 calories if eating with rice)


2 tablespoons (30g or 1 oz) butter
1 large onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
6 black peppercorns
10cm (4 inches) cinnamon stick, broken into 2.5cm (1 inch) pieces
4 cloves
1/4 teaspoon (1ml) ground ginger
1 tin/can (400ml or 14 oz) crushed tomatoes
1 teaspoon (5ml) chilli powder
1 teaspoon (5ml) salt
1/2 teaspoon (2.5ml) ground turmeric
680g (1 lb 8 oz) boneless and skinless chicken breasts, cut into 1cm (1/2 inch) cubes
1 ear of sweetcorn, trimmed to remove the outer husk and cut into 6ml (1/4 inch) slices
2 teaspoons (10ml) garam masala
1 tablespoon (15ml) lemon juice


Melt the butter in a large heavy-bottomed saucepan over a medium heat
Add the onion and saute until soft and golden (7-10 minutes), turning often
Add the garlic, black pepper, cinnamon, cloves and ginger, mix well and cook for 3 minutes, stirring often
Add the tomatoes, chilli powder, salt, turmeric, chicken, sweetcorn and garam masala, mix well, bring to a good simmer, reduce the heat to maintain a good simmer, cover and cook for 30 minutes, stirring now and again (add a little boiling water if the curry becomes too dry)
Add the lemon juice, mix well and serve hot
Do not forget to suck the flavour out of the sweetcorn

Recipe submitted on 11 September 2012

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