Sweet Corn and Chicken Curry

Ingredients:

• 200 grams sweet corn kernels
• 100 grams boneless chicken (cut into very small pieces)
• 1/2 medium potato (cut into small cubes)
• 1 medium onion (chopped)
• 1 tbsp. capsicum (finely chopped)
• 2 green chilies (slitted)
• Few coriender leaves (chopped)
• 1 tbsp. tomato puree
• 1 tsp. ginger paste
• 1 tsp. garlic paste
• 1/2 tsp. turmeric powder
• 2 tsp. coriander powder
• 1/4 tsp. garam masala powder
• 1/2 tsp. red chili powder
• 2 tbsp. oil
• 1 tsp. fresh cream
• Pinch of sugar
• Salt to taste
• 1 cup water

Making Procedure: 

Heat oil in a kadai. Add potato cubes and fry it till the edges turn into light golden in color. Then add chopped onion and fry it for 1 minute. Add capsicum and fry it for 2-3 minutes on low to medium heat.

Now add chicken pieces and fry till the edges turn light brown in color. Add ginger-garlic paste and sauté for a minute.

After that add tomato puree, turmeric powder, coriander powder, green chilies, red chili powder, salt and sugar. Stir it to mix up well and cook till the oil separates.

Add corn kernels and water. Mix well and put the lid on. Cook about 10-15 minutes on low heat or chicken and corn kernels are completely done. Open the lid, add garam masala powder and fresh cream. Mix them and cook for a minute. Remove from heat and pour it in a serving bowl.  

Garnish with few chopped fresh coriander leaves. Serve hot with roti or naan.