Curry Chicken Thighs

Method

In a bowl, whisk together half of the cumin, half of the garlic and all of the curry paste. Stir in half of the yogurt.

Add the chicken and toss to make sure all of the meat is covered in the marinade.

Cover with clingfilm and place in the fridge for at least 1 hour, overnight is preferable but not essential.

Preheat the oven to 220°C/200°C fan/gas mark 7. Remove the chicken from the bowl and place on a baking tray.

Bake in the oven for 30-35 mins or until cooked through.

In a small bowl, whisk the remaining yogurt, garlic and cumin and serve with the chicken.