Categories: Poultry, Finalist 
      Yield: 8 pieces 
  
      8 ea Thighs, chicken, broiler/ 
           -- fryer, boned, skinned 
      2 tb Butter 
      1 tb Oil, cooking 
    1/4 c  Onion, minced 
      5 ea Garlic, cloves, minced 
      1    1/2 inch Ginger, grated 
  1 1/2 ts Coriander 
      1 ts Cumin 
      1 ts Curry powder 
    1/2 ts Salt 
    1/4 ts Pepper, cayenne 
    1/4 ts Pepper, black 
    1/2 c  Wine, white 
      1 c  Yogurt, low-fat, plain 
      1 tb Flour 
    1/4 c  Juice, lime 
      3 tb Cilantro, chopped 
  
       In a small dish, mix together onion, garlic, ginger, coriander, 
  cumin, curry powder, salt, cayenne pepper and black pepper; set aside. 
   
       Place the butter and oil in a saute pan, and heat over medium 
  heat until butter melts.  Add chicken and cook for about 5 minutes. 
   
       Turn the chicken; add spice mixture and cook for about 5 minutes 
  more or until the onion is slightly brown. 
   
       Add wine; cover and cook for about 10 minutes or until the 
  chicken is fork tender. 
   
       Meanwhile, in a small bowl, mix together the yogurt and the 
  flour; blend in the lime juice; set aside. 
   
       Remove the chicken to a warm serving dish. 
   
       To pan drippings, add yogurt mixture; cook, stirring, until 
  mixture is warm, but do not boil.  Pour sauce over chicken.  Garnish 
  with cilantro. 
   
       Serve with rice or barley pilaf. 
   
       Cook:  Ellen B. Andrews, Arlington, Virginia 
   
       Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
       :       Delmarva Poultry Industries, Inc. 
       :       Georgetown, Delaware, 19947-9622