Indian Chicken With Yogurt Sauce

I ran across this dish in my Stonyfield Farm Cookbook - it has such an interesting combination of ingredients that I thought I would post it. It says that the recipe is highly rated by everyone who tries it. It also adds that the "hotness" of the dish can be adjusted by the type of chili pepper you use.

• Ready In: 1 hr 30 mins
• Serves: 4

Ingredients

• 2  large onions, sliced in rings
• 4  carrots, sliced in rounds
• 2  tablespoons butter
• 2  garlic cloves, crushed
• 1  tablespoon curry powder
• 3  tablespoons soy sauce
• 1  tablespoon honey
• 1⁄2 cup  orange juice
• 1⁄2 cup water
• 1  fresh green chili pepper, seeded and chopped
• 1⁄4 cup raisins (optional)
• 1  cup plain yogurt
• 6  chicken thighs
•  cooked rice

Directions

1. Preheat oven to 350 degrees. Saute the onions and carrots in butter for 2 minutes. Add the garlic and curry powder and cook for 5 minutes more. Add the soy sauce, honey, orange juice, water, chili and optional raisins and simmer 10 minutes. Remove from heat and stir the yogurt into the sauce.
2. Place the chicken thighs in an ungreased 2 1/2 - 3 quart casserole dish. Pour the sauce over the chicken, cover and bake for 45 minutes. Remove the cover and bake for 15 minutes more or until tender. Serve over rice.