We love anything at our house that has a little heat and spice to it . . . so curry is always a favorite! I loved the addition of baby corn in this recipe and the garam masala made it amazing!
Chicken Peanut Curry with Baby Corn
Recipe by: Emily
1 lb Chicken- boneless and skinless, cut into bite sized pieces, I used thigh meat1 Tbsp Canola Oil
1/2 cup Red Onion, chopped
1/3 cup Peanut Butter
1 can Baby Corn, drained
1/2 can Evaporated Milk
1 tsp Garam Masala
1 tsp Chili Garlic Paste
1 cup Chicken stock
1 clove Garlic, minced
1 tsp Ginger, minced
1.Heat one tablespoon of canola oil in a large skillet to over medium high heat. Add the chicken and onion and cook for 5 minutes until the chicken begins to brown and the onions are translucent. Lower the heat to medium-low and add the garlic, ginger, garam masala, and chili garlic paste and cook for one minute.
2. Add the peanut butter and chicken stock to the chicken and simmer for 5-7 minutes or until the stock has reduced down and is thick. Add the baby corn and evaporated milk and simmer until the sauce thickens and becomes creamy. Taste for seasoning and add salt and/or more chili garlic paste if desired. Serve over cooked rice and garnish with roasted peanuts. Enjoy!
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