Chicken Thighs With Lime And Curry Recipe
Do you want an easy to make but great in taste Chicken Thighs With Lime And Curry recipe? I prepare this yum Chicken Thighs With Lime And Curry as a Main Dish every month or even more often. The most essential ingredient in Chicken Thighs With Lime And Curry is always Chicken. In my estimation, if one calls oneself a good cook, one ought to have a personal recipe of Chicken Thighs With Lime And Curry, just like I do.
Ingredients
8 chicken thighs
2 tablespoons flour
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive or other vegetable oil
1 medium red onion
2 cloves garlic, minced or crushed through a press
1/2 cup chicken broth
1 1/2 teaspoons curry powder
3 drops hot pepper sauce
2 teaspoons grated lime zest (optional)
1/4 cup lime juice
1/4 cup (packed) cilantro sprigs (optional)
1/'3 cup sour cream
Directions
1 Skin the chicken thighs. 1/2 cup chicken broth1 1/2 teaspoons curry powder 3 drops hot pepper sauce 2 teaspoons grated lime zest (optional) 1/4 cup lime juice 1/4 cup (packed) cilantro sprigs (optional) 1/3 cup sour cream
2 In a plastic or paper bag, combine the flour and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
3 In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the chicken and cook until golden all over, about 4 minutes per side.
4 Meanwhile, coarsely chop the onion.
5 Remove the chicken to a plate and cover loosely to keep warm. Add the onion and garlic to the skillet and cook for 1 minute. Add the reserved dredging mixture and stir until the flour is no longer visible.
6 Add the chicken broth, curry powder and hot pepper sauce, and bring the mixture to a boil. Reduce the heat to low, cover and simmer while you prepare the rest of the ingredients.
7 If using fresh limes, finely grate the zest from the limes and then juice them. Chop the cilantro (if using).
8 Bring the broth mixture to a boil over medium-high heat. Stir in the lime zest, lime juice, 2 tablespoons of the cilantro and the sour cream. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Return to a boil over medium-high heat and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes.
2 In a plastic or paper bag, combine the flour and pepper, and shake to mix. Add the chicken and shake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
3 In a large skillet, warm the butter in the oil over medium-high heat until the butter is melted. Add the chicken and cook until golden all over, about 4 minutes per side.
4 Meanwhile, coarsely chop the onion.
5 Remove the chicken to a plate and cover loosely to keep warm. Add the onion and garlic to the skillet and cook for 1 minute. Add the reserved dredging mixture and stir until the flour is no longer visible.
6 Add the chicken broth, curry powder and hot pepper sauce, and bring the mixture to a boil. Reduce the heat to low, cover and simmer while you prepare the rest of the ingredients.
7 If using fresh limes, finely grate the zest from the limes and then juice them. Chop the cilantro (if using).
8 Bring the broth mixture to a boil over medium-high heat. Stir in the lime zest, lime juice, 2 tablespoons of the cilantro and the sour cream. Return the chicken (and any juices that have accumulated on the plate) to the skillet. Return to a boil over medium-high heat and cook until the chicken is cooked through and coated with sauce, 4 to 5 minutes.
