Ingredients:
| 8 |
medium |
thighs -- chicken, broiler/ fryer, boned, skinned |
| 2 |
tablespoons |
butter |
| 1 |
tablespoon |
oil -- cooking |
| 1/4 |
cup |
onion -- minced |
| 5 |
cloves |
garlic -- cloves, minced |
| 1 1/2 |
piece |
ginger -- grated |
| 1 1/2 |
teaspoons |
coriander |
| 1 |
teaspoon |
cumin |
| 1 |
teaspoon |
curry powder |
| 1/2 |
teaspoon |
salt |
| 1/4 |
teaspoon |
pepper -- cayenne |
| 1/4 |
teaspoon |
pepper -- black |
| 1/2 |
cup |
wine -- white |
| 1 |
cup |
yogurt -- low-fat, plain |
| 1 |
tablespoon |
flour |
| 1/4 |
cup |
juice -- lime |
| 3 |
tablespoons |
cilantro -- chopped |
|
Preparation:
In a small dish, mix together onion, garlic, ginger, coriander, cumin, curry powder, salt, cayenne pepper and black pepper; set aside.
Place the butter and oil in a sauté pan, and heat over medium heat until butter melts. Add chicken and cook for about 5 minutes.
Turn the chicken; add spice mixture and cook for about 5 minutes more or until the onion is slightly brown.
Add wine; cover and cook for about 10 minutes or until the chicken is fork tender.
Meanwhile, in a small bowl, mix together the yogurt and the flour; blend in the lime juice; set aside.
Remove the chicken to a warm serving dish.
To pan drippings, add yogurt mixture; cook, stirring, until mixture is warm, but do not boil. Pour sauce over chicken. Garnish with cilantro.
Serve with rice or barley pilaf.
Cook: Ellen B. Andrews, Arlington, Virginia
Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest : Delmarva Poultry Industries, Inc. : Georgetown, Delaware, 19947-9622 |
