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.

Ingredients
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1/4 cupgrapeseed or canola oilsee savings

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1 1/2 poundsskinless, boneless chicken thighssee savings

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Salt and freshly ground peppersee savings

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All-purpose flour, for dustingsee savings

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1 tablespoonminced fresh gingersee savings

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1garlic clove, mincedsee savings

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1serrano chile, thinly slicedsee savings

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1red bell pepper, cored, seeded, and cut into thin stripssee savings

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1 tablespoonMadras curry powdersee savings

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1 poundtomatoes, cored and coarsely choppedsee savings

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1/2 cupfresh corn kernels (from 1 ear)see savings

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1/4 cupGreek-style plain low-fat yogurtsee savings

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1/2 cupwatersee savings

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Cilantro leaves, for garnishsee savings

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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