CURRY-AND-YOGURT BRAISED CHICKEN THIGHS
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.
Provided by crrllssn
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 544.5, Fat 40.9, SaturatedFat 8.9, Cholesterol 145, Sodium 148, Carbohydrate 12.8, Fiber 3.2, Sugar 5.8, Protein 32.2
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