Coconut Chicken Curry With Tomatoes and Corn (Ali Slagle; NYT Cooking)

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

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.

Meanwhile, in a medium bowl, sprinkle the chicken with the curry powder and 2 teaspoons Diamond Crystal kosher salt. Stir to coat.

Add the chicken to the pot. Cook, stirring occasionally, until the chicken loses its raw color, 6 to 8 minutes.

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.

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.