Curry-And-Yogurt Braised Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. Ingredients:
1/4 cup canola oil |
1 1/2 lbs boneless chicken thighs |
salt and pepper, for seasoning |
all-purpose flour, for dusting |
1 tablespoon gingerroot, minced |
1 garlic clove, minced |
1 serrano chili, thinly sliced |
1 red bell pepper, cored, seeded, and cut into thin strips |
1 tablespoon madras curry powder |
1 lb tomato, cored and coarsely chopped |
1 ear of corn, kernels cut off |
1/4 cup plain yogurt |
1/2 cup water |
cilantro leaf, for garnish |
Directions:
1. In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
2. Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
3. Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.
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