Vegetable Chicken Curry

8 broiler-fryer chicken thighs, boned, skinned
2 tablespoons butter
2 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, minced
1 tablespoon curry powder
1/2 teaspoon coriander seed, crushed
1/2 cup water
3 cups cubed red potatoes, unpeeled
2 cups sliced carrots
2 cups quartered mushrooms
1 cup frozen peas, thawed
1 cup plain yogurt

In frypan, place butter and olive oil and heat over medium heat until butter melts. Add onion and garlic; saute about 7 minutes or until onion is soft.

Stir in curry powder and crushed coriander seed. Add chicken, turning to coat. Add water, potatoes, carrots and mushrooms. Cover and simmer over low heat, about 25 minutes or until vegetables are tender crisp and fork can be inserted in chicken with ease.

Add peas and steam until hot. Stir in yogurt.

Makes 4 servings
Source: National Chicken Council; Joan Moellmer, Salt Lake City, UT