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Ingredients

• 1/4 cup  grapeseed or canola oil
• 1 1/2 pounds  skinless, boneless chicken thighs
•   Salt and freshly ground pepper
•   All-purpose flour, for dusting
• 1 tablespoon  minced fresh ginger
• 1   garlic clove, minced
• 1   serrano chile, thinly sliced
• 1   red bell pepper, cored, seeded, and cut into thin strips
• 1 tablespoon  Madras curry powder
• 1 pound  tomatoes, cored and coarsely chopped
• 1/2 cup  fresh corn kernels (from 1 ear)
• 1/4 cup  Greek-style plain low-fat yogurt
• 1/2 cup  water
•   Cilantro leaves, for garnish

Description

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.

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