Chicken Corn Curry

Image: 
Photo of curry

1 cup sweet corn (optional)
1 can chx stock
1 diced onion
1 diced carrots
1 large green pepper (or jalapeno), diced
1 sliced celery
1 tbs butter
1 tbs oil
1 tsp curry powder
1 tsp curry paste
1/2 cup cream
1 tsp minced garlic
2 cooked chicken breasts (cubed into bite-sized pieces)

Saute onion, carrots, garlic and celery in butter. Add corn and stir until soft.

Add a spoonful of white flour, depending on how thick you want the finished product.

Add stock, diced pepper and seasonings, including curry paste. Boil ten minutes.

Place in blender, blend well.

Add cooked chicken breast. Return to boil, add cream and boil two minutes.

Recipe credit: 
Jim W. Coleman

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