Ingredients:
8 each Thighs, chicken -- broiler/
fryer, boned -- skinned
2 tablespoons Butter
1 tablespoon Oil -- cooking
1/4 cup Onion -- minced
5 each 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 Red Pepper
1/4 teaspoon Pepper -- black
1/2 cup vinegar
1 cup Yogurt, low-fat -- plain
1 tablespoon Flour
1/4 cup Juice -- lime
3 tablespoons Cilantro -- chopped
Serves 8
Method:
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 saute 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 vinegar; 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.