Turmeric Chicken

This is a Delicious Magazine recipe which I have adjusted. It's simple, moist, colourful and,

as the magazine promises, delicious.

4 large boneless and skinless chicken thighs

In bowl: 150g natural yoghurt (I use full fat thick Greek yoghurt)

Juice of 1 lime

2 tsps. ground turmeric

1 heaped tsp. ground coriander

1 tsp. ground cumin

2 fat cloves garlic, grated

1 cm root ginger, grated

Trim the fat from the thighs, make sure no bits of bone remain and without being too rough, bash any thick parts of the thigh to roughly flatten

Submerge the thighs in the bowl making sure every part of the meat is covered with the marinade

Chill for as long as you can so that the chicken absorbs the flavours and tenderises in the yoghurt, ideally overnight

Lift out of the marinade, season with salt and pepper then cook on a moderate heat in a griddle pan or frying pan about 5 minutes per side, or until cooked through

Helpful Hints

Drizzle with a little thinned down seasoned yoghurt and any dark and delicious juices which may have accumulated in the pan