CURRY-AND-YOGURT-BRAISED CHICKEN THIGHS

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Curry-and-Yogurt-Braised Chicken Thighs image

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.

Provided by @MakeItYours

Number Of Ingredients 14

1/4 cup grapeseed or canola oil
1 1/2 pounds skinless, boneless chicken breasts
Salt and freshly ground pepper
All-purpose flour, for dusting
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 serrano chile, thinly sliced
1 red bell pepper, cored, seeded, and cut into thin strips
1 tablespoon Madras curry powder
1 pound tomatoes, cored and coarsely chopped
1/2 cup fresh corn kernels (from 1 ear)
1/4 cup Greek-style plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Steps:

  • 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.

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