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For five-ingredient recipes, storecupboard items like oil, salt and pepper are not included.

Units:
  • 200g Greek yogurt
  • 2-3 tbsp Thai red curry paste
    (see tip)
  • handful of fresh coriander
    finely chopped
  • 2 tbsp oil
    (vegetable or olive)
  • 8 bone-in chicken thighs
    skin removed (see tip)
  • 800g baby potatoes
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Nutrition: Per serving

  • kcal438
  • fat21g
  • saturates7g
  • carbs34g
  • sugars5g
  • fibre4g
  • protein26g
  • salt1.81g
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Method

  • step 1

    Heat the oven to 220C/200C fan/gas 7. Mix the yogurt, curry paste, coriander, 1 tsp salt and 2 tbsp oil in a roasting tin. Add the chicken and potatoes and mix well to coat.

  • step 2

    Roast for 30-35 mins until the chicken is cooked though and the potatoes are tender. Serve straightaway.

Recipe tips

If you prefer, you can leave the skin on your chicken thighs, but to remove, grab a corner of skin with your fingers and pull it away in one steady motion. Use a sharp knife to remove any remaining skin, if needed.
If your curry paste isn’t particularly punchy, you may need to add in an extra tablespoon. To test the flavour, fry a little off in a pan and taste.
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Overall rating

A star rating of 3.8 out of 5.14 ratings
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