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.
- 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
- 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.