Curry-And-Yogurt-Braised Chicken Thighs

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1/4 cup grapeseed or 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 serrano chile, thinly sliced

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

1 tablespoon Madras curry powder

1 pound tomatoes, cored and coarsely chopped

1/2 cup fresh corn kernels (from 1 ear)

1/4 cup Greek-style plain low-fat yogurt

1/2 cup water

Cilantro leaves, for garnish

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