Curry-And-Yogurt Braised Chicken Thighs - cooking recipe

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

Preparation

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.