Chicken Thighs With Lime And Curry Recipe
Ingredients
| Chicken thighs | 8 | |
| Flour | 2 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Butter | 1 Tablespoon | |
| 1 tablespoon olive or other vegetable oil | ||
| Red onion | 1 Medium | |
| 2 cloves garlic, minced or crushed through a press | ||
| Chicken broth | 1/2 Cup (16 tbs) | |
| Curry powder | 1 1/2 Teaspoon | |
| Hot pepper sauce | 3 Drop | |
| Lime zest | 2 Teaspoon, grated | |
| Lime juice | 1/4 Cup (16 tbs) | |
| 1/4 cup (packed) cilantro sprigs (optional) | ||
| Sour cream | 3 Cup (16 tbs) | |
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.
Chef
