Chicken & Corn Curry July 19 2013
This chicken curry is almost a hearty soup, I think the addition of corn makes me think like that, but this is a good curry for cold weather. I hope you like it.
2 cups chicken thighs, boneless and skinless
1 cup frozen corn kernels
1 cup tomato puree
1/2 cup plain whole milk yogurt
1 tablespoon RUPEN’S CURRY MIX
1 jalapeno, finely chopped
1 tablespoon ginger garlic paste
Salt to taste
Heat oil in a 3 qt sauce pan over medium heat.
When the oil is hot, add jalapeno and ginger garlic paste and saute for a couple of minutes.
Add tomato puree, salt and yogurt along with ground spices and mix. Cook covered for 4-5 minutes, stirring only once in between.
Add corn and chicken and stir, cook covered for 10-12 minutes.
Adjust salt and serve hot.
Note: You may want to puree the corn kernels in the sauce itself using a hand blender. If you are doing this, then add corn kernels, puree and then add chicken pieces to the curry.