[CH] Tonight's Dinner: Curry in a Hurry Chicken Thighs

RisaG (radiorlg@yahoo.com)
Mon, 1 Oct 2007 19:10:59 -0700 (PDT) 

I adapted this from a terrific new cooking show on Discovery Health Channel called "Just Cook This with Sam, The Cooking Guy." It is a wonderful show - Sam is very personable, his recipes are easy to do, he uses interesting ingredients, and it is all filmed in his kitchen, with his dog and wife and kids around. 
 
 Anyway, he made a Thai Chicken Curry and I adapted it. I had no coconut milk (weird but true, I ran out), and I used chicken thighs. I used sour cream instead of the coconut milk and Lan Chi Chile Paste, my all time favorite. A few years back I was lamenting that I couldn't find it. Then I went to Chinatown in NYC and went to Kam Man, a most fabulous chinese supermarket. I bought out what they had. So I still have probably 4 jars in my basement.
 
 This came together very simply and quickly tonight. I loved it and will make it again. I may try it with yogurt instead of the sour cream, or with the coconut milk.
 
 It was nice and spicy. Loved it.
 
                     *  Exported from  MasterCook  *
 
                     Curry in a Hurry Chicken Thighs
 
 Recipe By     : adapted from Just Cook This w/Sam The Cooking Guy
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Main Dish                        Poultry
  Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   6                    boneless skinless chicken thighs
   1      cup           sour cream -- * see note
   2      ts            ground cumin
   2      ts            mild curry powder
   2      tb            Lan Chi Chile Paste -- ** see note
                        zest of 1 lime -- and
                        juice of same lime
                        cilantro -- for garnish
 
 Trim chicken of any fat. In a large bowl, combine sour cream, cumin, curry, chile paste, lime zest and juice and mix well.
 
 Reserve 1/3 of the mixture for after, add the chicken to the remaining sauce. Mix well, cover and marinate - anywhere from 15 minutes to overnight (I marinated for 4 hours).
 
 Heat a grill
moving some of the excess marinade. Brown on both sides, about 6 minutes per side. This should fully cook them until clear juices come out when poked with a knife.
 
 Simmer the remaining sauce in a small saucepan over LOW heat.
 
 Slice chicken into thin strips, serve on top of plain couscous (or basmati rice) with some extra sauce drizzled around the plate. Sprinkle with cilantro. Serve.
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 NOTES : Risa's notes:
 * I used sour cream but the original recipe calls for 1-15 oz can of coconut milk, NOT sweetened Coco Lopez. Pure unsweetened coconut milk that can be found at any specialty store, in very well suppleid supermarkets and at oriental supermarkets.
 ** I use Lan Chi as it is my favorite chile paste. There are others on the market, some have garlic, some are plain. Sambal is good too. Use what you can just NOT any hot sauce that has vinegar in it.
 
 RisaG
 
 
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