Chicken curry with sweet corn and bamboo slices

I'm not always the biggest fan of curry flavoured things but sometimes I'm just in the mood, like today, plus I had this jar of bamboo slices for ages that I wanted to use. The secret to a good curry is the impressive amounts of spices that you put in it, possibly in the beginning when you can roast them a little bit in the pan, that's when all the flavours come out. You can do a curry with basically any vegetables, I had carrots, sweet corn and these bamboo slices at home right now.

Ingredients for a bigger batch:

• 1 chicken breast sliced
• 2 carrots
• 1 can of sweet corn
• 1 jar of sliced bamboo
• 1 can of coconut milk
• 2 tablespoons of sour cream
• cumin
• chili powder
• curry powder
•  ginger (fresh)
• coriander seeds
• 2 smaller onions
• 4 cloves of garlic

Chop the onions fine and start cooking them in a bit of oil. When it's almost done, add the cumin and the corander seeds. Fry them a litle bit and then you can add the chicken and the rest of the spices (add as much as you like according to your taste but I think at least a teaspoon of every spice is neccessary). Add the carrot too and give it a good stir. Then cover the pan and wait until the carrot is cooked. Then you can add the sweet corn, the bamboo, the coconut milk and the sour cream. Give it another good stir and let it boil for another 15 minutes. Cooked rice is perfect with it.