Kenyan Curried Corn

                            Kenyan Curried Corn

Categories: Kenyan, Sidedish, African, Ethnic, Grain
Yield: 6 Servings
 
      1 tb Butter
      1 ea Onion coarse chopped
      1 ea Garlic clove minced
    1/2 ts Hot Madras curry powder
      5 c  Fresh corn cut from cob
    1/2 ts Cornstarch
      1 c  Coconut milk
      2 ea Tomatoes peeled seeded & coarse chopped
           Salt & pepper to taste
 
*NOTE:

If corn is not in season, you can use an equal amount of defrosted frozen corn.Place butter in a heavy saucepan & heat over med-heat until foaming. Add onion & garlic then cook, stirring occasionally, until lightly browned. Add curry powder, stirring to well then add corn & continue cooking. Combine cornstarch & coconut milk in a small bowl & add to saucepan with remaining ingredients, stirring well.Lower heat & cook, stirring occasionally, for 7 mins. until coconut milk is almost all absorbed.
 
Source:

The Africa Cookbook: Tastes of a Continent; By Jessica B. Harris; Simon & Schuster; Hardback, 382 pages; ISBN: 0-684-80275-9

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