The creaminess in this quick-braised chicken curry comes from tangy Greek-style low-fat yogurt, which Grace Parisi cleverly blends with fresh tomatoes, corn kernels, serrano chile, ginger and curry powder for immense flavor. More Recipes with Yogurt
How to Make It
In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Add the chicken to the skillet and cook over high heat, turning once, until lightly browned, 6 minutes. Transfer the chicken to a plate.
Add the ginger, garlic, chile and bell pepper to the skillet and cook over high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
Return the chicken and any accumulated juices to the skillet and bring to a boil. Cover and simmer over very low heat until the chicken is tender and the juices are slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve.
Serve With
Steamed rice.
