Curry-And-Yogurt Braised Chicken Thighs

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. 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. 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. 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.