Chicken thighs are dark meat. Though
moister and often more flavorful than breast meat, chicken thighs take
longer to cook through to the bone. More and more supermarkets are
starting to carry boned chicken thighs, though, so if you see them, snap
them up.
Skin chicken thighs to cut down on fat
and to speed up cooking, and trim them so they open out horizontally to
thin them. Sautéed with a little curry flavoring
and served with the raita, which is a cooling cucumber sauce, and
accompanied by rice and green peas, it's a perfect summer meal.