Coconut Chicken Curry With Tomatoes and Corn
Updated September 8, 2026
Joe Lingeman for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 1 hr
- Rating
- Comments
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Ingredients
3 tablespoons coconut or neutral oil, such as avocado
1 yellow onion, coarsely chopped
4 garlic cloves, coarsely chopped
1 (2-inch) piece ginger, coarsely chopped
Salt
1 ½ to 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 tablespoon curry powder
1 (14-ounce) can full-fat coconut milk
1 pint cherry or other small tomatoes
2 ears of corn, kernels removed and cobs reserved (or 2 cups frozen, unthawed kernels)
Cooked rice, cilantro and/or lime wedges, for serving
Nutritional analysis per serving (4 servings)
41 grams carbs; 187 milligrams cholesterol; 612 calories; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 21 grams saturated fat; 31 grams fat; 5 grams fiber; 1235 milligrams sodium; 46 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large Dutch oven over medium, heat the oil. Add the onion, garlic, ginger and a pinch of salt. Cook, stirring occasionally, until the onion is softened, 6 to 8 minutes.
- Step 2
Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.
- Step 3
Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.
- Step 4
Add the coconut milk and tomatoes. (It’s OK if the chicken isn’t submerged.) Snap the reserved corn cobs in half, if using, and add to the pot as well. Bring to a boil over medium-high, then reduce heat and simmer, stirring occasionally, until the chicken is tender and the curry has thickened, 17 to 20 minutes.
- Step 5
Remove the corn cobs. Stir in the corn kernels and simmer until bright and crisp-tender, 3 to 5 minutes. Taste the curry, and salt to taste. Serve with rice, cilantro and a squeeze of lime.
Private Notes
Comments
This recipe was good as is but after I added 1 TBS of fish sauce, 1 TBS of brown sugar and 1 TBS of lime, it went from good to great.
Proud to be the second commenter and first-time curry maker. I’ve blown my own socks off over the easy deliciousness of this recipe. Added fresh spinach with the corn, amped up the curry at the end and will eat straight from the pot next time. A certain favorite and will put in rotation.
Made this tonight with our garden tomatoes and corn on the cob (grilled for a few minutes first then removed from the husks). Also added one Serrano chili. Was delicious. Decided to add sweet potato greens that we had from our CSA at the end with the corn. Also a good addition.
When reaching for curry and accidentally grab clove and double the qty as recommended in the comments, DONT EAT IT says poison control. Cloves in large amounts are toxic. The more you know….,😢 I was looking forward to this one. Another time maybe.
Excellent base recipe. Subbed chickpeas for chicken; added 1 TBSP of garam masala and a sprinkling of aleppo pepper; added peas at the end. Lime juice is a must. Will make again!
Made with farm fresh corn and tomatoes. Added the brown sugar, fish sauce, and lime juice at the end per @Uli Frances because it was pretty bland without them. The dish was good but not great and not sure we will make it again without even more tinkering. There's still something missing from this recipe.