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.

• Ready In: 40 mins
• Serves: 4

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 tomatoes, 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. 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. 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. 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.