Curry & Yogurt Chicken Thighs

Curry & Yogurt Chicken Thighs

When yogurt comes to mind it is always thought of as a quick breakfast food or snack.

But yogurt is so much more than just a breakfast or a snack food and deserves to be used to it’s full potential.

It’s tanginess makes it the perfect good for baking, meat marinades, creamy sauces or dip, and including salad dressings.

This featured recipe uses full fat whole milk yogurt.


Make Your Own Yogurt At Home – No Special Kitchen Equipment Needed – Homemade Yogurt


Recent scientific research has shown that fat is not directly linked to heart disease.

Whole milk yogurt tends to have less sugar, whereas lower fat yogurts are higher in sugar to accommodate the low-fat taste.

Researchers at Stanford University say that it is easier to make nutritious food choices when you eat what tastes delicious and full fat yogurt is rich, tasty, versatile and nutritious.

Full fat yogurt is also a great ingredient to use in recipes for adding a boost of protein.

Use it in place of milk when you’re making homemade macaroni and cheese, especially if you make boxed mac, or use it as a substitute for sour cream.


If You Like Sour Cream Than You’ll Love The Deliciousness Of – Sour Cream Blueberry Banana Cheesecake


Curry & Yogurt Chicken Thighs

1⁄4 cup butter, about 2 tablespoons

1 1⁄2 lbs boneless, skinless chicken thighs

salt and pepper, for seasoning

1 tablespoon fresh ginger root, minced

1 garlic clove, minced

1 Serrano chili, deveined and seeded, thinly sliced

1 red bell pepper, cored, seeded, and cut into thin strips

1 tablespoon curry powder

1 lbs tomatoes, cored and coarsely chopped

1 ear of corn, kernels cut off

1⁄4 cup full fat plan Greek yogurt

1⁄2 cup water

1 teaspoon corn starch, for thickening

Fresh Cilantro or basil chopped for garnishing

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.

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.

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, if desired

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