Yogurt-Curry Chicken

  • 3-4 lbs of organic, free-range, local chicken thighs
  • 1 cup of organic full fat yogurt (Erivan or Seven Stars brand are best)
  • Juice of half an organic lemon
  • ¼ cup organic olive oil
  • Spices – here is where you have fun, I used all of these and this chicken was the most delicious I have ever made… add the amounts that appeal to you – I went heavy on the curry & garlic but feel it out. ( I would say that the curry, turmeric, garlic, cayenne, cumin, cardamom and sea salt are the MUSTS)
  • Curry
  • Granulated garlic (can use fresh)
  • Turmeric
  • Chinese 5 spice
  • All purpose seasoning
  • Cinnamon
  • Clove
  • Cayenne
  • Cumin
  • Cardamom
  • Oregano
  • Paprika
  • Sea salt
  • Butter / olive oil for pan

Mix all ingredients on a bowl with tongs, place in a glass jar and put in fridge 4 hours –  over night. Melt butter in oil in pan on medium heat, put chicken in pan, turn flame to low and cover with a lid for about 3-5 minutes on each side. Shut flame off and let chicken rest with lid on.

ENJOY the most juicy, tender, flavorful chicken EVER!!!