Liberally season the chicken thighs with salt and pepper on both sides.
In a small saucepan melt the butter, stir in the curry powder and garlic powder and set aside.
Place chicken thighs skin side up on a wire rack over a pan to catch the juices.
Brush the skin side of the chicken thighs with 1/3 of the curry mixture.
Place in the oven and cook for 15 minutes then baste the chicken with more of the curry mixture. Cook for 15 minutes and baste with the remaining curry mixture then cook for 15 more minutes(a total of 45 minutes in the oven).
Remove chicken to a plate and tent with aluminum foil.
Pour the chicken juices from the pan into a small saucepan with the 1/4 cup of water and bring to a boil.
Cook the jus for about 5 minutes over medium heat then add the lime juice. Add salt and pepper to taste.
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