Curry Fried Chicken w/ Saffron Rice and Chilli Coconut Corn

Got this recipe out of a William Sonoma cookbook.  It turned out quite well.  Although I think I need a side dish with more color for ascetic reasons. 

Gingered Orange Curry Fried Chicken

Ingredients
2 cups buttermilk
2 tbsp grated fresh ginger
3 tbsps grated orange zest
salt and pepper
12 chicken tenders

Combine the butter milk and the next 4 ingredients and mix well.  Add chicken and let marinate for 2hours in the refrigerator. 

11/2 cups flour
4-5 tsps curry powder
3/4 tsp ground ginger
pinch of cayenne pepper

Combine above ingredients.  Remove chicken from milk mixture and allow to excess to drip off.  Dredge in flour and shake off excess flour.  Deep fry until golden brown, 3 to 5 minutes. Serve topped by mango chuntney.

Corn with Chiles and Coconut Milk

Ingredients
2 tbsps butter
1 small onion diced
1 poblano pepper, seeds removed and pepper diced
1 tsp cumin
1 tbsp coriander
1/8 tsp cayenne pepper
1 tsp curry powder
1 cup coconut milk
1/2 cup chicken stock
4 cups fresh corn kernals
1/4 cup cilantro

Melt butter in skillet.  Then add onion and pepper and saute until tender, 10 minutes.  Add spices.  Then add cocount milk and chicken stock.  Bring to a simmer and continue cooking until thickened.  Once the right consistency stir in corn kernals and continue cooking for an additional 3 to 5 minutes.  Lastly stir in minced cilantro. 

For the next time I cook this corn dish I will allow the stock and milk to thicken further for a better consistency.  Anyhow, that's it for now.