Curry-and-Yogurt-Braised Chicken Thighs
Recipe from Food & Wine

The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger, and curry powder for immense flavor.


Curry-and-Yogurt-Braised Chicken Thighs
Tina Rupp

by 2  people

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Servings: 4
Prep Time: 40 mins
Total Time: 40 mins
Related Categories: Asian Cuisine, Chicken, Chicken Thighs, Dinner, Indian Chicken Dishes, Indian Cuisine, Indian Curry Dishes
 
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Ingredients
  • 1/4  cup
    grapeseed or canola oil
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  • 1 1/2  pounds
    skinless, boneless chicken thighs
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  •  
    Salt and freshly ground pepper
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  •  
    All-purpose flour, for dusting
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  • 1  tablespoon
    minced fresh ginger
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  • 1 
    garlic clove, minced
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  • 1 
    serrano chile, thinly sliced
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  • 1 
    red bell pepper, cored, seeded, and cut into thin strips
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  • 1  tablespoon
    Madras curry powder
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  • 1  pound
    tomatoes, cored and coarsely chopped
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  • 1/2  cup
    fresh corn kernels (from 1 ear)
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  • 1/4  cup
    Greek-style plain low-fat yogurt
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  • 1/2  cup
    water
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  •  
    Cilantro leaves, for garnish
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Directions
1.
In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
2.
Add the ginger, garlic, chile, and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt, and water; stir until smooth. Season with salt and pepper.
3.
Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.
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