Ginger Curry Chicken and Rice. I sometimes forget how much I like Indian food. It’s all about the spice — or the curry — and usually it doesn’t take much to whip up an delicious Indian dish.

That was the case with these uber simple, extra tasty one-pot meal I made this weekend! I ended up coming to it because I was doing a little research on cooking with Mazola Corn Oil.

Mazola was kind enough to send me a bottle and provide a few bits of information — and I had no idea!


Here’s something you might not know:

Mazola Corn Oil is a heart healthier option than many other, high saturated fat alternatives and a study published in the January/February 2015 Journal of Clinical Lipidology shows corn oil significantly reduces cholesterol more than extra virgin olive oil.

  • A simple ingredient swap can make it easier to eat right.
  • Mazola Corn Oil has a neutral taste, meaning that it allows the natural flavors of your favorite foods and ingredients to shine through. Combined with its high smoke point, this neutral taste makes Mazola Corn Oil ideal for a variety of cooking applications including stir-frying, sautéing, grilling and even baking.

Here’s an interesting infographic if you are interested in how it helps lower cholesterol too!

Ginger Curried Chicken & Rice

2 tablespoons Mazola® Corn Oil
1 large onion, cut into 1/4-inch thick slices
1 tablespoon grated peeled fresh ginger
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-1/2-inch pieces
1 cup long-grain white rice
3/4 teaspoon salt
2 cups chicken broth
1 package (10 ounce) frozen peas and carrots
1 cup coconut milk
2 tablespoons curry powder
2 tablespoons chopped fresh cilantro

Want to know how to get it all going? Click over here to the Mazola website for the full recipe!

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Have you ever used corn oil instead of olive oil? What’s your favorite Indian dish?

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