• Chicken thighs2
• Olive oil (for cooking)1 tbsp
• ★Plain yogurt3 tbsp
• ★Ketchup1.5 tbsp
• ★Curry powder1 tbsp
• ★Soy sauce0.5 tbsp
• ★Mirin1 tsp
• ★Salt0.5 tsp
• ★Minced garlic (or garlic paste)a pinch
• ★Minced ginger (or ginger paste)a pinch

1. 1

   Pierce the 2 chicken thighs in several places with a fork to help the marinade penetrate.

2. 2

   Combine all the ★ seasonings and mix well to make the marinade.

3. 3

   Place the chicken thighs and marinade in a bag, massage well with your hands to coat evenly, and refrigerate for at least 2 hours.

4. 4

   Heat 1 tbsp olive oil in a frying pan, place the chicken skin-side down, and cook over medium-high heat until golden brown.

5. 5

   Once browned, flip the chicken, cover the pan with a lid, and cook over low heat for about 4-5 minutes until cooked through.

6. 6

   Transfer to a plate and serve.

Pre-cutting the chicken makes marinating easier. Adjust the spice level by reducing the amount of curry powder. Let the chicken reach room temperature before cooking for better results.

• Calories390 kcal
• Protein28 g
• Fat26 g
• Carbs9 g
• Sodium1.6 g