Emma’s Fantabulous Blog

This is a new recipe I came across from Food & Wine, that I altered a bit. It was absolutely delish, winning approval from D and my mom. It tasted just as good, if not better, than a curry from my favorite Thai restaurant. It’s pretty easy to make, relatively healthy, very satisfying and it looks beautiful when it’s plated.

Ingredients

• 1/4 cup  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
• 1/2 anaheim chile(green chile pepper), seeded and thinly sliced
• 1 red bell pepper—cored, seeded and cut into thin strips
• 1 tablespoon curry powder (I used half 9 spice curry from Thailand, half McCormick Brand)
• A little over 1 pound tomatoes, cored and coarsely chopped
• 1/2 cup frozen corn kernels
• 1/3 cup Greek-style plain low-fat yogurt
• 1/2 cup water
• Cilantro leaves, for garnish

Directions

1. 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.
2. 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.
3. 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.
4. Serve with steamed rice.

This entry was posted on Friday, April 3rd, 2009 at 8:32 am and is filed under Randomness, Yummy Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.