Notes
Ingredients
4 whole chicken thighs
150ml natural yoghurt
1 tbsp. madras curry paste
1 tsp. ground turmeric
1/2 tsp. chilli flakes
1/2 lemon, juiced
2 tomatoes, diced
1/2 cucumber, diced
1/4 red onion, diced
1 tsp. mint sauce
Rice or naan to serve
Method
Remove the skins from the chicken thighs and using a sharp knife, cut 3-4 slashes in each thigh down to the bone.
Combine just over half the yoghurt, the curry paste, ground turmeric, chilli flakes and a generous squeeze of lemon juice in a bowl and season well. Add the thighs, thoroughly coat and marinate for as long as you can (30 minutes or more is great!)
Preheat the oven to 180°C fan/200°C/gas mark 6. Place the thighs on a baking tray and roast on the top shelf for 40-50 minutes or until cooked through and starting to char.
While the chicken is cooking, make the salad by combining the tomatoes, cucumber, red onion, a squeeze of lemon juice and a pinch of salt. And make the yoghurt mint sauce by combining the remaining yoghurt with the mint sauce. Season well.
Serve the chicken thighs with the salad, yoghurt mint sauce and rice or bread if you fancy.