Sufficient for 4:
Knob of butter a splash of olive oil for sautéing chicken
Chicken thighs. Skin on, wiped dry before cooking.
1 teaspoon of powdered Turmeric.
½ teaspoon of salt
½ teaspoon of white pepper
¼ cup of light soy sauce
¼ of water (or stock or white wine)
Zest of 2 lemons
Juice of 1 lemon
2 garlic cloves
½ cup of full cream yoghurt to finish the dish
Heat the oil and butter till hot in a high sided fry pan and then add the chicken pieces skin side down. Cook until golden and crisp. About 10 minutes.
While the chicken is cooking, blend all the other ingredients (EXCEPT the yoghurt) in a vitamiser.
Once you are happy the chicken skin is ready, remove the chicken from pan and put to one side for a moment. Pour away the fats that will have accumulated in the pan.
Return the pan to a moderate heat and add the vitamised sauce, bring to a simmer and then pop the chicken pieces back into the pan, flesh side down in the sauce.
Simmer on the stove top for about 20 minutes. Cover with a lid to speed cooking.
Check the chicken is cooked then remove from pan, cover and rest while you finish the sauce. Turn the heat up and bubbly furiously to reduce the sauce, when thickened (a few minutes) add the yoghurt and whisk in thoroughly to make a smooth coating sauce.
Ideal served with rice, either spoon the sauce over the chicken or serve separately.