Curry and Yogurt Braised Chicken Thighs
From pleclare 15 years ago
- 40 minutes to make
- Serves 4
The creminess in this quick-braised curry chicken comes from Greek style yogurt. Blend this with tomatoes,corn,serrano chile,ginger and curry powder for immense flavor. From Food and Wine
Ingredients
- 1/4c canola oil shopping list
- 11/2lbs skinless,boneless chicken thighs shopping list
- salt and pepper shopping list
- flour for dusting shopping list
- 1Tbs minced fresh ginger shopping list
- 1 garlic clove minced shopping list
- 1 serrano chile,thinly sliced shopping list
- 1 red bell pepper-cored,seeded and cut in thin strips shopping list
- 1Tbs Madras curry powder shopping list
- 1lb. tomatoes,cored and coarsely chopped shopping list
- 1/2c fresh corn kernals(from 1 ear shopping list
- 1/4c greek style plain low-fat yogurt shopping list
- 1/2c water shopping list
- cilantro leaves,garnish shopping list
How to make it
- In large deep skillet,heat oil.Season chicken thighs with salt and pepper and lightly dust with flour,tapping off excess. Add the chicken to the skillet cook over high heat,turning once,till lightly browned 6 mins. Transfer chicken to plate.
- Add the ginger,garlic,chile and bell pepper to the skillet and cook over high heat till slightly softened,about 2 mins. Stir in the curry powder and cook for 1 min,. Add the tomatoes corn,yogurt and water;stir till smooth. Season with salt and pepper.
- Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices slightly thickened,about 15 mis, Sprinkle the chicken with cilantro and serve. with steamed rice.
People Who Like This Dish 7
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The Rating
Reviewed by 11 people-
I will have to give this recipe a try, it sounds delicious.
debwin
in Toronto loved it
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I can't wait to try this. Sounds so very good!
bluewaterandsand
in GAFFNEY loved it
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Really good! Thanks for posting!
shepherdrescue
in Lake Forest loved it
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