Go Back
A bowl of chicken thigh curry with cilantro sprinkled on top.
Victoria Haneveer

Braised Curried Chicken Thighs

Boneless chicken thighs braise in a tomato sauce with serrano chili, garlic, ginger, curry powder, corn and plain Greek yogurt.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Dish
Cuisine: Indian-Inspired
Ingredients Method Notes

Ingredients
 

  • ¼ cup (60 ml) canola oil
  • 1 ½ pounds (680 g) boneless skinless chicken thighs
  • Salt and black pepper, to taste
  • All-purpose flour, for dusting
  • 1 serrano chili pepper, thinly sliced
  • 1 garlic clove, minced
  • 1 red bell pepper, cut into thin strips
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon Madras curry powder
  • 1 pound (450 g) tomatoes, cored and chopped
  • ½ cup (125 ml) water
  • ½ cup (90 g) fresh corn kernels, from about 1 ear of corn
  • ¼ cup (60 ml) plain Greek yogurt
  • Cilantro leaves, for garnish

Equipment

  • Large skillet with lid
  • Instant-read meat thermometer

Method
 

  1. Heat the canola oil in a large skillet over high heat.
  2. Season the chicken with salt and black pepper. Dust it lightly with flour and tap off the excess.
  3. Add the chicken to the skillet and brown it for about 6 minutes, turning once. Transfer it to a plate.
  4. Add the serrano chili, garlic, bell pepper and ginger to the skillet. Cook for about 2 minutes, or until beginning to soften.
  5. Stir in the curry powder and cook for 1 minute.
  6. Add the corn, tomatoes, water and yogurt. Stir, then season with salt and black pepper.
  7. Return the chicken and any collected juices to the skillet. Bring the sauce to a boil, then cover and reduce the heat to low.
  8. Simmer for about 15 minutes, or until the thickest part of the chicken reaches at least 165°F (74°C).
  9. Garnish with cilantro and serve.

Notes

  • Serve the chicken and sauce over white rice if liked.
  • Keep the heat low during the covered braise so the sauce cooks gently.