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Curried chicken and corn

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 11
Servings 4


  • sunflower oil for frying
  • 1
    large onion, chopped
  • 15
    medium curry powder
  • 5
    each turmeric and ground cumin
  • 30
    fruit chutney
  • 1
    mini chicken portions
  • 500
    chicken stock
  • 410
    whole kernel corn, drained
  • 420
    can cream-style sweetcorn
  • 125
    cream (you may need more)
  • salt to taste


Heat oil and fry onion until glossy. Add curry powder, turmeric and cumin, and fry fry for about 3 minutes. Add chutney and stir to make a paste. Add chicken pieces and stir to brown slightly. Pour over enough chicken stock (made with 2 cubes) to almost cover chicken. Bring to boil. Reduce heat and simmer for about 20 minutes, or until chicken is just cooked. Stir in both cans of corn and heat through. Stir in cream and season to taste. Serve with cooked basmati rice, sambals and poppadoms. TOTAL KILOJOULE COUNT: 10 295 kJ (2 460 Cal). A portion: 2 575 kJ (615 Cal).

Read more on: poultry  |  shallow-fry

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