We’re simmering corn and chicken in a creamy masala sauce! This corn and chicken curry is a Pour and Cook recipe that’s loaded with flavor and takes minutes to make.
What’s Corn and Chicken Curry?
If you like Butter Chicken (and who doesn’t?) then you’ll love this corn and chicken masala. Both have a similar flavorful, creamy, tomatoey sauce. This recipe is much faster to make, as it’s a pour and cook recipe.
If you have chicken in the fridge, spices in the pantry, and frozen corn and Onion Masala in the freezer, then you’re ready to make this restaurant-worthy chicken dinner.
I say restaurant-worthy (because it is), but you won’t actually find this dish in a restaurant (because I made it up). That said, it is absolutely good enough for any restaurant menu. It’s easy enough to whip up for your family on a weeknight and delicious enough to serve at your next dinner party.
Corn and chicken masala is an easy-breezy recipe that’s so rich and flavorful your family/friends will think you spent forever making it. No one has to know that you actually just tossed a few ingredients into the instant pot and then sat on the couch for a few minutes while waiting for your dinner to finish cooking itself. Let them think it took you ages, lol.
Not only is this dinner a dream to make it’s also going to be a hit with your entire family. My picky 4-year-old and my 2-year-old love this dish (they’re crazy about anything with corn). My picky 35-year-old also loves this dish (my husband, just in case that wasn’t obvious, lol).
“Delicious! I made this with Trader Joe’s roasted frozen corn and served it with basmati rice and a side of your chickpea chole recipe. My husband Roger and I both enjoyed it very much! Your recipes are wonderful!“Jill
Ingredients in Corn Chicken Curry:
How to Make Corn Chicken Curry
This is the simplest recipe ever. Dump the chicken into the pot and sprinkle spices on top (to give the chicken some color), then dump in the frozen corn, onion masala, and water. Pressure cook for 5 minutes.
Naturally release pressure for 10 minutes, then open the lid. Add heavy cream, fenugreek leaves, and mix well. Garnish with cilantro and serve!
Tips to Making this Chicken Curry:
- In case you’re not familiar with dried fenugreek leaves (also known as kasoori methi), you crush them with your fingers before using. They don’t need to be completely powdered, just crushed.
- You’ll need roasted cumin powder for this recipe. It looks and tastes very different than regular cumin powder. I use this spice, also known as bhuna jeera, in many of my recipes – it adds a unique flavor that really makes a difference in the flavor profile of a dish.
- This recipe calls for premade frozen onion masala, which is a gamechanger for Indian cooking. Make this masala once and you’ll be able to quickly make Indian recipes for weeks.
This corn and chicken masala is in regular rotation at our house, along with some other chicken favorites (like my pour and cook Coconut Chicken Curry and my Thai chicken curry). I’m sure that if you make this corn and chicken curry, it’ll be a regular at your table too. Give it a try, and let me know what you think!
What to Serve with Chicken Curry:
- ¼ cup heavy cream
- 1 tablespoon crushed fenugreek leaves kasoori methi
- Cilantro garnish
- Add the chicken to the instant pot. Sprinkle the spices on top of the chicken (this will give it color). Then add the frozen corn, onion masala, and water to the pot.
- Secure the lid, close the pressure valve and cook for 5 minutes at high pressure.
- Naturally release pressure for 10 minutes, then open the lid, add the heavy cream, fenugreek leaves and mix well.
- Garnish with cilantro and serve.