Best 2 Chicken And Baby Corn Curry Recipes

Embark on a culinary journey with our exceptional Chicken and Baby Corn Curry, a symphony of flavors that will tantalize your taste buds. This delectable dish, adorned with vibrant vegetables and succulent chicken, promises an explosion of taste in every bite. Accompanied by a medley of aromatic spices, this curry is a symphony of flavors, offering a harmonious blend of heat, tang, and sweetness.

In this comprehensive guide, we present three irresistible variations of this classic dish:

1. **Classic Chicken and Baby Corn Curry:** Experience the timeless flavors of this traditional recipe, where tender chicken and baby corn bathe in a rich, creamy sauce infused with aromatic spices.

2. **Spicy Chicken and Baby Corn Curry:** Ignite your palate with this fiery rendition, where the heat level is amped up with the addition of fiery chilies, creating a tantalizingly spicy curry that will leave you craving more.

3. **Coconut Chicken and Baby Corn Curry:** Indulge in the lusciousness of this coconut-based curry, where the creamy coconut milk lends a velvety texture and a hint of sweetness to the dish, creating a harmonious balance of flavors.

Each variation offers a unique culinary adventure, catering to diverse taste preferences. Whether you seek comfort in the classic, crave the thrill of spice, or desire the richness of coconut, these recipes are culinary masterpieces that will leave you utterly satisfied.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED CHICKEN CORN CHOWDER

Curried Chicken Corn Chowder image

This recipe is close to one my mom used to make for us kids when the weather turned cold. Hers called for heavy cream, but I came up with a slimmer version that I think is pretty true to the original! -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 tablespoon butter
2 medium onions, chopped
2 celery ribs, chopped
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
Dash cayenne pepper
5 cups frozen corn (about 25 ounces)
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 cup all-purpose flour
1/2 cup 2% milk
3 cups cubed cooked chicken breast
1/3 cup minced fresh cilantro

Steps:

In a Dutch oven, heat butter over medium heat. Add onions and celery; cook and stir until tender. Stir in seasonings; cook 30 seconds longer., Stir in corn and broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes., In a small bowl, whisk flour and milk until smooth; stir into soup. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in chicken and cilantro; heat through.

Nutrition Facts : Calories 229 calories, Fat 4g fat (2g saturated fat), Cholesterol 45mg cholesterol, Sodium 582mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 3g fiber), Protein 22g protein. Diabetic Exchanges

THAI GREEN CURRY WITH CHICKEN

Thai Green Curry with Chicken image

This is a green curry recipe I've cobbled together over the years. The vegetables aren't completely traditional, but they give the whole thing a good texture and variety. Often asked for in my household, hopefully it'll become a favorite in yours. Serve over rice.

Provided by Galen Dobbs

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

2 tablespoons peanut oil
¼ cup Thai green curry paste
3 cloves garlic, minced
1 (1/4 inch thick) slice ginger, finely grated
2 boneless, skinless chicken breasts, thinly sliced
1 (15 ounce) can baby corn pieces, drained
1 (8 ounce) can bamboo shoots, drained
2 (13.5 ounce) cans coconut milk
2 tablespoons fish sauce
2 tablespoons palm sugar
6 kaffir lime leaves
1 red bell pepper, cut into thin strips
1 orange bell pepper, cut into thin strips
¼ cup thinly sliced Thai basil, or more to taste

Steps:

Heat oil in a wok until it starts to shimmer. Add curry paste, garlic, and ginger; stir together and fry until fragrant, 2 to 3 minutes. Add chicken breast slices, stirring until coated. Cook until just slightly pink in the center, 3 to 5 minutes.
While chicken is cooking, place baby corn and bamboo shots in a small saucepan, cover with water, and place over high heat. Bring to a boil. Drain then cover with water again.
Pour coconut milk into the wok. Bring to a slow simmer, stirring occasionally, about 5 minutes. Drain corn and bamboo shoots and add in. Stir in fish sauce, palm sugar, and kaffir lime leaves. Bring back up to a simmer and cook for 5 minutes. Stir in bell pepper strips and cook until crisp-tender, about 3 minutes.
Remove curry from heat and stir in Thai basil.

Nutrition Facts : Calories 583.1 calories, Carbohydrate 23.4 g, Cholesterol 32.3 mg, Fat 57.9 g, Fiber 11.3 g, Protein 22.8 g, SaturatedFat 38.4 g, Sodium 931 mg, Sugar 12.9 g

Tips:

Use fresh ingredients: Fresh chicken, baby corn, and vegetables will give your curry the best flavor.
Marinate the chicken: Marinating the chicken in yogurt, ginger-garlic paste, and spices will help it to tenderize and absorb flavor.
Cook the chicken and vegetables separately: This will help to prevent the chicken from overcooking and the vegetables from becoming mushy.
Use a good quality curry powder: A good curry powder will give your curry a rich, flavorful taste.
Add coconut milk: Coconut milk will add a creamy, rich flavor to your curry.
Serve with rice or naan: Chicken and baby corn curry is traditionally served with rice or naan, but it can also be served with other sides such as roti or paratha.

Conclusion:

Chicken and baby corn curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a good source of protein, vitamins, and minerals, and it can be tailored to your own taste preferences. Whether you like your curry mild or spicy, this recipe is sure to please. So next time you are looking for a quick and easy dinner idea, give chicken and baby corn curry a try.