These creamy Curry-and-Yogurt Braised Chicken Thighs pack immense flavor thanks to fresh ingredients; tomatoes, corn, serrano chile and ginger, all in a delicious curry sauce.
My grocery store had chicken thighs on sale this week. They were just 89 cents per pound. Not one to pass up that good a deal, I grabbed a pack (or two) and added them to my already bulging cart.
As I was driving home with my brown paper bag stuffed bounty, my mind was flipping through the pages of this month’s collection of magazines, trying to remember if I’d seen a recipe using chicken thighs that we might enjoy. Heck, considering the fact that I had purchased two packages of thighs and they were both the massive family packs, I needed more than just one dish.
My friends, what my search ended up bringing me was justification. The pile of chicken thighs on my counter proved why it is necessary for me to keep every copy of every food magazine that enters my house.
I didn’t find a chicken thigh recipe in my October 2015 publications. Nope. I found what I wanted in the August 2008 issue of Food & Wine.
What I liked about this recipe when I first glanced over it was the use of fresh ingredients. My can opener stayed in the drawer and I happily used my knife to chop, mince and slice my way through ginger, garlic, serrano chile (I only used half a pepper for Sophie’s sake), bell pepper, corn and tomatoes.
While the recipe calls for skinless, boneless thighs, mine had both so I removed the skin but left the bones there, just knowing that I’d need to up the braising time by 5-10 minutes to make sure they were cooked through. I browned the thighs, removed them to a plate and cooked the veggies in the same skillet before adding the spices, water and yogurt to make the sauce.
The chicken went back in, a cover went on the skillet and dinner simmered for 20 minutes or so.
I am a huge curry fan and consider it one of my favorite comfort foods. I thought this was delicious. The sweetness of the corn and bell pepper play beautifully with the curry and ginger flavors and the rice did a fantastic job of sopping up all the glorious sauce.
Even though the cilantro’s a garnish, I think it’s an important addition to the dish. It added the final exclamation point.
Doug felt the same way as I did about dinner, though his response was, ‘it’s good,’ instead of any more helpful descriptor. Sophie wasn’t as much of a fan, which wasn’t a big surprise. I think curry is something she’ll have to grow into liking. At least she didn’t say that she didn’t like it at all. Baby steps.
What I’d Do Different Next Time
- ¼ cup grapeseed or canola oil
- 1½ pounds skinless, boneless chicken thighs
- Salt and freshly ground pepper
- All-purpose flour, for dusting
- 1 tablespoon minced fresh ginger
- 1 garlic clove, minced
- 1 serrano chile, thinly sliced
- 1 red bell pepper—cored, seeded and cut into thin strips
- 1 tablespoon Madras curry powder
- 1 pound tomatoes, cored and coarsely chopped
- ½ cup fresh corn kernels (from 1 ear)
- ¼ cup Greek-style plain low-fat yogurt
- ½ cup water
- Cilantro leaves, for garnish
- In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
- Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until 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 the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.