Curry Chicken Thighs
These curry chicken thighs are an easy and healthy dinner that I serve at least a couple of times per month. I’ve been making this chicken for years, and I must admit that I go mad with power from the compliments I receive every time I make this chicken.
This baked curried chicken is so easy to make and full of flavour from plenty of warm spices such as curry powder, cloves, and ginger. I opted to use dry spices as opposed to fresh ginger and garlic just to keep this recipe ridiculously quick and easy to prepare. But if you have a few spare minutes to chop up some fresh garlic and mince some fresh ginger, by all means go for the fresh stuff instead.
The star ingredient in this recipe is surprisingly yogourt, because it tenderizes the chicken perfectly and keeps it unbelievably juicy. If you must avoid dairy, substitute balsamic vinegar instead of the yogourt and the results will be almost as delightful.
I insist that you marinate these curry chicken thighs for at least eight hours, but 24 hours is better and 48 hours is better still. If you and/or your family/friends are hungry now and don’t want to wait 48 hours for this chicken to marinate to perfection, perhaps scramble some eggs instead and remind your self that time is a social construct!
Curry Chicken Thighs Recipe
3 tablespoons of plain yogourt
2 tablespoons olive oil
2 teaspoons curry powder
1 teaspoon ground ginger
1 teaspoon garlic powder
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 tablespoons sesame seeds
12 pieces boneless skinless chicken thighs (or substitute your preferred kind of chicken)
Add the curry powder, olive oil, yogourt, cloves, ginger, garlic powder, cayenne pepper, salt, and sesame seeds to a large mixing bowl and stir to combine. Add the chicken and mix to coat it well. Let the chicken marinate in the fridge for at least eight hours. Place the chicken on a parchment paper lined baking sheet. Bake at 350 degrees Fahrenheit for 30 minutes. Makes 6 servings of curry chicken thighs.