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Victoria Haneveer

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Entree
Ingredients Method

Ingredients
 

  • 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

Method
 

  1. Heat the oil in a skillet.
  2. Season the chicken with salt and black pepper.
  3. Dust it with flour and tap off any excess.
  4. Put the chicken in the skillet.
  5. Cook it until brown over a high heat, flipping once.
  6. This will take about 6 minutes.
  7. Put the chicken on a plate.
  8. Add the chili, garlic, bell pepper, and ginger to the skillet.
  9. Cook for 2 minutes or until tender.
  10. Stir in the curry powder.
  11. Cook for 1 minute.
  12. Add the corn, tomatoes, water and yogurt and stir well.
  13. Add salt and black pepper to taste.
  14. Put the chicken back in the skillet along with any juices from it.
  15. Bring the mixture to a boil, then cover and simmer over a low heat for 15 minutes or until the chicken is tender.
  16. Serve with cilantro sprinkled over it.
  17. This is one of the best boneless skinless chicken thigh recipes to serve over white rice.