Curried Chicken Bake.

This is probably the easiest thing I’ve ever cooked. Short of making toast that is…

Curried Chicken Bake

The quantities aren’t specific, I like to add as much or as little of each spice as I feel like.

2 Skinless Chicken thighs per person
Enough Full Cream Plain Greek yoghurt to make A LOT of marinade (I used 1kg for 14 small Chicken thighs)
Honey
Lemon Juice
Cumin
Coriander
Turmeric
Mild Garam Masala
Hot Garam Masala/Chilli (I used Mother-in-Law spice)
Salt
Pinch of cinnamon

Mix all the ‘marinade’ ingredients together. Taste to see if there is a good balance with all the spices, if it’s a little bitter, add more honey/lemon juice. Lay all the chicken thighs in a suitable oven dish (they need to fit quite snug) and season with salt and pepper. Pour over the marinade/cook in sauce. Bake in a 180°C oven for 25-30 minutes until the top of the chicken is golden and the sauce has reduced slightly. Serve with Jasmine Rice and salad. Simple, easy and Delicious!

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