Curry-And-Yogurt Braised Chicken Thighs

• 1/4 cup canola oil
• 1 1/2 lbs boneless chicken thighs
• salt and pepper, for seasoning
• all-purpose flour, for dusting
• 1 tablespoon gingerroot, minced
• 1 garlic clove, minced
• 1 serrano chili, thinly sliced
• 1 red bell pepper, cored, seeded, and cut into thin strips
• 1 tablespoon Madras curry powder
• 1 lb tomatoes, cored and coarsely chopped
• 1 ear of corn, kernels cut off
• 1/4 cup plain yogurt
• 1/2 cup water
• cilantro leaf, for garnish

1. In a large, deep skillet, heat oil. Season chicken with salt and pepper and lightly dust with flour. Add chicken to skillet and cook over high heat, turning once, for 6 minutes. Transfer chicken to a plate.
2. Add ginger, garlic, chile and bell pepper to skillet and cook over high heat until slightly softened, about 2 minutes. Stir in curry powder and cook 1 minute. Add tomatoes, corn, yogurt and water; stir until smooth. Season with salt and pepper.
3. Return chicken and any accumulated juices to skillet and bring to a boil. Cover and simmer over very low heat until chicken is tender and juices are slightly thickened, about 15 minutes. Sprinkle with cilantro and serve over cooked rice.

canola oil, chicken thighs, salt, flour, gingerroot, garlic, serrano chili, red bell pepper, curry powder, tomatoes, corn, plain yogurt, water, cilantro leaf

Taken from www.food.com/recipe/curry-and-yogurt-braised-chicken-thighs-319042 (may not work)