Chicken Thighs with Cucumber Raita Recipe

Ingredients :

For Chicken

4

2 tablespoons

2 tablespoons

1/4 cup

For Raita

1

1

1

1/2 teaspoon

1/4 teaspoon

1/2 cup

large boneless chicken thighs

curry paste

cooking oil

chicken stock or water

medium cucumber

small onion

fresh green chili, such as a jalapeno or Serrano (optional)

salt

cumin

plain yogurt

1. Skin the chicken thighs and cut in half horizontally.

2. Smear them on both sides with the curry paste.

3. In a large nonstick skillet, heat the oil over medium-high heat.

4. Sauté the chicken thighs for about 5 minutes on each side until browned.

5. Add chicken stock or water, lower the heat, and cover.

6. Let cook for 5 minutes while you make the raita.

7. Peel the cucumber and onion, cut them into 3 to 4 chunks, and drop them into the food processor.

8. Cut the top and tail off the fresh chili and cut in half.

9. Remove the seeds, if desired, or leave them in far extra heat.

10. Add the chili to the processor bowl.

11. Add the salt, cumin, and yogurt.

12. Pulse briefly until you have a coarsely combined, chunky mixture.

13. Do not puree into a mush.

14. Place one thigh on each plate and spoon a mound of the sauce next to it.

Serves 4

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