Chicken Thighs With Lime And Curry
|Olive oil/Vegetable oil||1 Tablespoon|
|Red onion||1 Medium|
|Garlic||2 Clove (10 gm), minced/ crushed through a press|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Curry powder||1 1⁄2 Teaspoon|
|Hot pepper sauce||3 Drop|
|Lime zest||2 Teaspoon, grated|
|Lime juice||1⁄4 Cup (4 tbs)|
|Cilantro sprigs||1⁄4 Cup (4 tbs) (Packed)|
|Sour cream||3 Cup (48 tbs)|
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.