| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, 1994 dccc, Finalist | 8 | Pieces | |
INGREDIENTS
| 8 | Thighs, chicken, broiler/ fryer, boned, skinned | |
| 2 | tb | Butter |
| 1 | tb | Oil, cooking |
| 1/4 | c | Onion, minced |
| 5 | Garlic, cloves, minced | |
| 1 | 1/2 inch Ginger, grated | |
| 1 1/2 | ts | Coriander |
| 1 | ts | Cumin |
| 1 | ts | Curry powder |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper, cayenne |
| 1/4 | ts | Pepper, black |
| 1/2 | c | Wine, white |
| 1 | c | Yogurt, low-fat, plain |
| 1 | tb | Flour |
| 1/4 | c | Juice, lime |
| 3 | tb | Cilantro, chopped |
INSTRUCTIONS
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 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 File: ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/94-dccc.zip
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