Description
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.
Ingredients
- Canola Oil
- Boneless Chicken Thighs
- Salt And Pepper
- All-purpose Flour
- Gingerroot
- Garlic Clove
- Serrano Chili
- Red Bell Pepper
- Madras Curry Powder
- Tomatoes
- Ear Of Corn
- Plain Yogurt
- Water
- Cilantro Leaf
Instructions
- 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