Curried Chicken Thighs

Curried Chicken Thighs, Picture
1. Wash the chicken, then cut off any extra fat and grizzle that might be janging on. Place them in a bowl, add the spices and mix it up so that all of the chicken is coated.

Add the Yogurt, mix well, cover, and place in the refrigerator for at least 8 hours.

2. Heat the grill to medium high, and place the chicken on. Turn after about 7 minutes, or until the marinade is dried up, and the chicken is "marked". All you're doing here is partially cooking the chicken to give it both the grill marks, and a little grilled flavor.

Ron's Note:
You can do this up to 2 days ahead of when you want to serve this Curried Chicken.

3. About 1 1/2 hours before you want to serve, place the onions and the oil in a non-stick frying pan, and cook over medium heat for about 5 minutes to begin the cooking, and add a little color to the onions.

4. Turn the heat to high, and add the wine. Let this cook until it's reduced by about 1/2. Place the chicken, 4 at a time, in the pan, cover, and let it simmer for about 30 minutes, until it's cooked through, but not dry. Take the chicken out, place it on a sheet pan, cover, and hold in a 200 degree oven while you cook the rest of the chicken.

5. When you've got all of your chicken done, leave the heat on high to reduce the sauce to a syrup. Add the coconut milk, reduce again, then add the yogurt. Add just enough yogurt to make a thick sauce.

Ron's Note:
Be careful not to bring the sauce back to a boil after you've added the yogurt, or the yogurt will separate. When this happens, the sauce will look curddled, and taste grainy. Plus, there's no fixin' it, You'll have to make a new sauce.

6. You can serve this with just the sauce that the chicken was cooked in.



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