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 |
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Preparation / Directions:
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
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