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Author's Signature Recipe
Curry and Cornbread

This diverse recipe is a combination of the very southern cornbread with a traditional curry. 

The only difference is, in the cornbread, I added a touch of ethnicity in the form of chopped Serrano chilies, diced onions, and cilantro. Topped with the curry and drizzled with some sauce, it is the perfect accompaniment to a tall glass of ice tea or sweet lemonade.

In life, we are all diverse as curry and cornbread. But when we all are together and get along, the world is simply more flavorful.

Diversity is delicious.


Cook/Prep 60 mins
Serves 6-8



  • 1/2 cup olive oil, divided

  • 1 1/2 pounds boneless, skinless chicken thighs

  • Salt and pepper

  • 8 oz Greek yoghurt

  • 1/2 medium yellow onion, diced

  • 3 tbs tomato paste

  • 3 cloves garlic, minced

  • 1 tbs fresh ginger root, grated

  • 1 1/2 tsp garam masala

  • 1 1/2 tsp chili powder

  • 1 1/2 tsp ground turmeric

  • 1 (15 oz) can tomato sauce

  • 1 cup chicken stock

  • 1/2 cup heavy cream

  • Fresh cilantro


  • 1 1/3 cups yellow cornmeal

  • 2/3 cups all-purpose flour

  • 2 tsp baking powder

  • 1 tsp salt

  • 1 cup buttermilk

  • 2 large eggs 

  • 2 Serrano chilies, seeded and diced

  • 1 small yellow onion, diced

  • Small bunch of cilantro, chopped 

  • 1 cup pepper jack cheese

  • 2 tbs butter, divided




1. In a large bowl, combine cut chicken with yoghurt, garam masala, chili powder, ground turmeric, salt and pepper. Set aside.

2. Heat a large skillet on medium-high heat with oil. Brown each piece of chicken and remove. 

3. In the same skillet, add oil and onions. Cook on medium heat until soft and beginning to brown. Add in garlic and ginger and stir until fragrant, 5 minutes. 

4. Add tomato paste, tomato sauce, chicken stock, and heavy cream. Cook on medium heat for 5-10 minutes before adding chicken. Continue to cook for an additional 10 minutes. Garnish with cilantro.


1. Preheat oven to 425°

2. Use 1 tablespoon of butter to grease the inside of a cast iron pan. Place in oven to preheat.

3. In a medium bowl, combine the cornmeal, flour, baking powder, and salt.

4. In a large bowl, combine the buttermilk and eggs. Whisk to combine. Add the seeded and diced Serrano chilies, the diced small yellow onion, and a small bunch of chopped cilantro to this mixture.

5. Add half of dry mixture into the buttermilk mixture. Whisk to combine and then add remaining dry ingredients and pepper jack cheese. Pour the final mixture into the heated cast-iron pan.

6. Bake for 20 minutes. Insert a toothpick in the center and see whether it comes out clean.

7. Brush the remaining 1 tablespoon of butter on the top, and put it back in oven for 5 mins, to give it a nice, golden brown color. (Please note, oven temperature may vary)

8. Shred the previously prepared Chicken Tikka Masala and spread evenly over the top. (See recipe from Culinary Sprouts. Separate cook/prep time). Slice into pie - size wedges, and serve with a spoon of curry sauce over it. Garnish with fresh cilantro if desired.

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