Curry And Yogurt Braised Chicken Thighs

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This recipe is from food and wine. i love curries, but so many of my recipes are too labor intensive for a week-night meal. this is relatively quick and easy. it's a great summer-time meal, when you can use farm-fresh produce. when fresh corn is not available, substitute 1/2 c frozen corn.

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Steps

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In a large , deep skillet , heat oil.

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Season chicken with salt and pepper and lightly dust with flour.

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Add chicken to skillet and cook over high heat , turning once , for 6 minutes.

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Transfer chicken to a plate.

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Add ginger , garlic , chile and bell pepper to skillet and cook over high heat until slightly softened , about 2 minutes.

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Stir in curry powder and cook 1 minute.

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Add tomatoes , corn , yogurt and water.

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Stir until smooth.

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Season with salt and pepper.

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Return chicken and any accumulated juices to skillet and bring to a boil.

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Cover and simmer over very low heat until chicken is tender and juices are slightly thickened , about 15 minutes.

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Sprinkle with cilantro and serve over cooked rice.

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Ingredients

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canola oil, boneless chicken thighs, salt and pepper, all-purpose flour, gingerroot, garlic clove, serrano chili, red bell pepper, madras curry powder, tomatoes, ear of corn, plain yogurt, water, cilantro leaf