Ingredients

·         2 tsp olive oil

·         1 lb chicken tenders cut in half

·         1 ½  tsp Madras Curry Powder

·         1 can of coconut milk (13.5 ounces)

·         1 cup frozen corn (divided use)

·         1 chopped onion

·         2 teaspoons of dried fenugreek or curry leaves

·         ½  tsp ground cinnamon

·         4 hot chili peppers (whole)

·         2 cloves crushed garlic

·         1 tablespoon chopped cilantro

·         ½  tsp of thyme

·         2 tablespoons tomato paste

·         2 tsp salt

·         1 tsp fresh ground

·         3 tablespoons chopped chives or green onions for garnish

Directions

Toss chicken tenders with the Madras curry powder. Sprinkle on salt and pepper. Heat oil in a pan and add the chicken tenders, brown on one side only. While the tenders are browning, pour the coconut milk and half of the corn into blender. Blend until smooth.

To the chicken, add the onion, fenugreek or curry leaves, cinnamon, and chili peppers. Sauté for 3-5 minutes. Add the garlic, cilantro, thyme and tomato paste and sauté an additional 3-5 minutes. Stir in the pureed coconut milk and corn and simmer uncovered for 15 - 20 minutes until thickened. Add the remaining corn and adjust seasonings with remaining salt and pepper. Cook an additional 3-5 minutes. Serve with a garnish of chives or green onion tops alongside basmati rice.