Braised Chicken Thighs
Chicken thighs are flavored with chili, garlic, ginger and more to make this wonderful recipe, and Greek yogurt also goes into the mix to add a lovely creamy finish. Serve this over fluffy white rice.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 1x
- Category: Entree
Ingredients
Scale
- ¼ cup (60ml) canola oil
- 1½ lbs (680g) skinless, boneless chicken thighs
- Salt and black pepper, to taste
- All-purpose flour, for dusting
- 1 thinly sliced serrano chili pepper
- 1 minced garlic clove
- 1 red bell pepper, cut into thin strips
- 1 tablespoon minced fresh ginger
- 1 tablespoon Madras curry powder
- 1 lb (450g) cored, chopped tomatoes
- ½ cup (125ml) water
- ½ cup (90g) fresh corn kernels (from 1 ear of corn)
- ¼ cup (60ml) Greek plain yogurt
- Cilantro leaves, for garnish
Instructions
- Heat the oil in a skillet.
- Season the chicken with salt and black pepper.
- Dust it with flour and tap off any excess.
- Put the chicken in the skillet.
- Cook it until brown over a high heat, flipping once.
- This will take about 6 minutes.
- Put the chicken on a plate.
- Add the chili, garlic, bell pepper, and ginger to the skillet.
- Cook for 2 minutes or until tender.
- Stir in the curry powder.
- Cook for 1 minute.
- Add the corn, tomatoes, water and yogurt and stir well.
- Add salt and black pepper to taste.
- Put the chicken back in the skillet along with any juices from it.
- Bring the mixture to a boil, then cover and simmer over a low heat for 15 minutes or until the chicken is tender.
- Serve with cilantro sprinkled over it.
- This is one of the best boneless skinless chicken thigh recipes to serve over white rice.