Skip to main content

3-Ingredient Curried Chicken Thighs

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This simple recipe for curried chicken thighs proves that you only need a handful of shop-bought staples to create a deeply aromatic and satisfying main course. By marinating the chicken in a blend of creamy yogurt and fragrant curry powder, the meat remains incredibly succulent while the skin crisps beautifully in the oven. It is a wonderful way to bring a punch of spice to your midweek menu without the need for a long list of ingredients.

As a diabetes-friendly option, this dish is naturally high in protein and low in carbohydrates, making it an excellent choice for those managing blood sugar levels. The juices from the roasting tin are whisked with extra yogurt to create a light, savoury sauce that complements the spiced poultry perfectly. Serve it alongside a generous portion of steamed greens for a balanced and nutritious homemade meal.

In this article:

Continue reading below

Ingredients for 3-Ingredient Curried Chicken Thighs

  • 8 skin-on, bone-in chicken thighs

  • 1 1/2 teaspoons kosher salt, divided

  • 2 tablespoons olive oil

  • 1 tablespoon plus 1 teaspoon curry powder

  • 240ml plain yoghurt, divided

How to make 3-Ingredient Curried Chicken Thighs

Season chicken with 1 teaspoon salt. Whisk oil, curry powder, and 120ml yoghurt in a large bowl. Add chicken and toss to coat. Transfer to a resealable plastic bag and chill at least 3 hours.

Position a rack in upper third of oven; preheat to 218°C. Transfer chicken, skin side up, and marinade to a 13x9" baking dish. Roast chicken until skin is browned and an instant-read thermometer inserted near bone registers 74°C, 30–35 minutes.

Transfer chicken to a serving platter, reserving pan juices. Skim off excess fat from juices with a spoon, then transfer 60ml juices to a small bowl. Whisk in remaining 80g yoghurt; season with remaining 1/2 teaspoons salt. Serve alongside chicken.

Chicken can be marinated 1 day ahead; keep chilled.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.