3-Ingredient Curried Chicken Thighs

Ingredients for 3-Ingredient Curried Chicken Thighs

• 8 skin-on, bone-in chicken thighs

• 1 1/2 teaspoons kosher salt, divided

• 2 tablespoons olive oil

• 1 tablespoon plus 1 teaspoon curry powder

• 240ml plain yoghurt, divided

How to make 3-Ingredient Curried Chicken Thighs

Season chicken with 1 teaspoon salt. Whisk oil, curry powder, and 120ml yoghurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.

Position a rack in upper third of oven; preheat to 218°C. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 74°C, 30–35 minutes.

Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 60ml juices to a small bowl. Whisk in remaining 80g yoghurt; season with remaining 1/2 teaspoons salt. Serve alongside chicken.

Chicken can be marinated 1 day ahead; keep chilled.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.