Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    thighs -- chicken, broiler/
                        -- fryer, boned,
                        -- skinned
   2      tablespoons   butter
   1      tablespoon    oil -- cooking
     1/4  cup           onion -- minced
   5                    garlic -- cloves, minced
   1 1/2  inch          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