Last night, a wonderful friend came by for dinner. And she even brought flowers and chocolate! I told you she was wonderful.
We drank frozen margertitas (Have you tried these? They're AMAZING.) and got to catch up on gossip and decorating and books. Peter kept us out of the kitchen while he whipped this up. This is a dish he's made for me before, and I absolutely love it. He used a spicier curry in last night's version, and it made my lips tingle a little (in a good way, of course!). And it happens to use a lot of the wonderful things out in the farmers market this time of year -- fresh corn, peppers, jalepeno, and tomatoes.
Curry chicken with yogurt:
Adapted from Food and Wine
You will need:
1/4 cup olive oil
1 pound skinless, boneless chicken thighs
Salt and freshly ground pepper
All-purpose flour, for dusting
1 tablespoon minced fresh ginger
1 garlic clove, minced
1 big red bell pepper—cored, seeded and cut into thin strips
1 tablespoon curry powder
1 large tomato, cored and coarsely chopped
2 fresh ears of corn, cut off the core
1/4 cup Greek-style plain low-fat yogurt
1/2 cup water
In a large, deep skillet, heat the oil. Season the chicken with salt and pepper and lightly dust with flour, tapping off the excess. Cook the chicken over high heat, turning once, until lightly browned and then transfer the chicken to a plate.
Add the ginger, garlic, chile, and bell pepper to the skillet and cook over high heat until slightly softened. Stir in the curry powder and then add the tomatoes, corn, yogurt, and water. Season with salt and pepper.
Return the chicken 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. We served ours over rice to round out the meal, and have the most delicious left-overs covered in this spicy curry.
P.S. I made a version of this for dessert (substituted amaretto for almond tequila and toasted almonds for candied walnuts, but the same basic idea). A stellar finish to a fantastic visit.