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As many chicken thighs as needed
Clove of garlic, minced
Chopped onion
Curry powder
Soy sauce

1. Remove skin and fat from the chicken thighs.

2. Heat peanut oil (2 tablespoons or so) in a wok and brown the chicken on both sides. Sprinkling curry powder on each side before turning.

3. When each side is browned, add about a tablespoon of soy to each piece of chicken and then dribble a bit of honey on each piece. Turn the pieces so they are all well coated with sauce.

4. The onion and/or garlic can brown from the beginning with the chicken, but it should not burn.

5. Continue to cook on low heat until done (around 15-20 minutes).

This makes a great picnic dish after Little League Baseball. It is good partially warm or even cold.

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