Indian

Curry and Yogurt Chicken Thighs is for Dinner.

Curry and Yogurt Chicken Thighs takes 10 minutes to prepare.

Curry and Yogurt Chicken Thighs takes 35 minutes to cook.

Curry and Yogurt Chicken Thighs makes 2 servings.

The ingredients for Curry and Yogurt Chicken Thighs are:

* 1 tbsp olive oil
* 9 oz skinless,boneless chicken thighs
* garlic powder
* onion powder
* salt and pepper
* flour for dusting
* 1Tbs minced fresh ginger
* 3 garlic clove minced
* 1 jalepeno chile, minced
* 1 red bell pepper-cored,seeded and cut in thin strips
* 1Tbs curry powder
* 1l cup tomatoes,cored and coarsely chopped
* 1 small can corn (rinsed & drained)
* 1/4c plain fat free yogurt
* 1/2c water

Here is how you make Curry and Yogurt Chicken Thighs:

1. In large deep skillet,heat oil. Season chicken thighs with salt, pepper, garlic powder and onion powder and lightly dust with flour, tapping off excess. Add the chicken to the skillet cook over high heat,turning once,till lightly browned 6 mins. Transfer chicken to plate. 2. Add the ginger,garlic,chile and bell pepper to the skillet and cook over high heat till slightly softened,about 2 mins. Stir in the curry powder and cook for 1 min,. Add the tomatoes corn,yogurt and water;stir till 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 chicken is tender and juices slightly thickened,about 15 mis, Serve. with steamed rice.Number of Servings: 2Recipe submitted by SparkPeople user MYSHARONANY.

The nutritional information for Curry and Yogurt Chicken Thighs is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 344.5

• Total Fat: 13.4 g
• Cholesterol: 105.8 mg
• Sodium: 315.6 mg
• Total Carbs: 29.1 g
• Dietary Fiber: 5.2 g
• Protein: 30.4 g

Curry and Yogurt Chicken Thighs is Indian cuisine.