Yogurt & Curry Braised Chicken Thighs


September 22, 2013 by Lauren

I used to think that I didn’t like tomatoes, curry, or greek yogurt.  Turns out, when you mix them together with seared chicken thighs and some corn they suddenly become all you live for. This dish happened after I had like 75% of the main ingredients and thought — this looks gorgeous. This dish is subtle.  It’s as if food could be smart.  It plays with your taste buds and isn’t too spicy, too flavorful or too intense.  I won’t hesitate to admit I’m in love with this dish.  Sure I cough a little when I’m searing the fresh cut chiles, but it’s worth it.  The house smells amazing and the significant other is happy to eat multiple helpings.  It’s also just as good the next day.  A bit milder, but delicious.  I was skeptical, but I hope you won’t be.


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Yogurt & Curry Braised Chicken Thighs

Active Cook Time: 20 minutes
Inactive Cook Time: 45 minutes
Adapted from Food & Wine’s Curry and Yogurt Braised Chicken Thighs
  • 3 tablespoon olive oil
  • 1 1/2 lbs boneless, skinless chicken thighs
  • All-purpose flour, for dusting
  • 2 garlic cloves, minced
  • 2 serrano chiles, 1/2 sliced thinly and 1/2 chopped
  • 1 tablespoon fresh grated ginger (or minced)
  • 2 red bell peppers, seeded and cut into thin strips
  • 1.5 tablespoons madras (mild, usually yellow) curry
  • 1/2 teaspoon cayenne pepper
  • 1 lb (ish) of fresh tomatoes (preferably beefsteak, just not roma)
  • 1 cup corn kernels (2 ears preferably, or frozen)
  • 6 ounces greek plain yogurt
  • 6 ounces of water
  • Cilantro leaves, chopped
  1. Heat 1 tablespoons of olive oil in your dutch oven over medium high.  Make sure the pan is thoroughly preheated.  Salt and pepper the thighs, toss in flour and shake off excess.  Place into hot dutch oven and brown on both sides, about 3 minutes per side.
  2. Remove the chicken to a plate and add the bell pepper, serrano chiles and ginger to the pan.  Cook, stirring frequently, about 2 minutes.  You may cough at this point, don’t worry, you’ll live.
  3. Pushing the peppers to the edges, add the rest of the oil and the garlic.  Cook for about 30 seconds.  Add in the curry powder and cayenne, cook for about 1 minute, making sure to stir.  Make sure the curry powder has toasted to a darkish brown before moving on.
  4. Add in your tomatoes, corn, water and yogurt, add salt and pepper and stir.  Make sure to mix thoroughly and scrape any residues from the bottom of the pan.  Pour any accumulated juices from the plate with the chicken in and nestle the chicken beneath the tomatoes.  Bring to a simmer and reduce heat to medium-low.  Cook for 45 minutes (covered), stirring every 15 minutes. When checking in, make sure to scrape up the bottom of the pan.
  5. Once the curry has cooked down, remove the lid and allow to reduce a little and thicken up, about 5 minutes.  The goal is to be able to eat it with a fork over rice. Top with chopped cilantro and a few dollops of yogurt.  Enjoy!

I think of curries like I think of sunday gravy.  Just like Italians have their thick, scrumptious meat sauces, India has these long cooked, thick, gruel-ish curry gravies.  You want it to have some liquid, but not so much that it’s soupy.  I’m always surprised how quickly it thickens up.  Also keep in mind that the amount of water you add will depend on how watery your tomatoes are.  You can always cook off the excess water of needed.


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