Curried Chicken Thighs with Thyme and Garlic Yogurt Sauce 

Approx. time – 35 minutes
Makes – 4 servings 

Ingredients for chicken
4 boneless chicken thighs (4-6 oz each)
2 tbsp organic canola oil
2 tbsp lemon juice
1 tsp curry powder
½ tsp ground cumin
¾ tsp salt
2 garlic cloves, minced

Ingredients for sauce:
½ cup plain yogurt
2 tbsp tahini
Juice from ½ lemon
¼ tsp salt
2 garlic clove, minced
½ tsp fresh thyme leaves, removed from stem


  1. Preheat oven to 375F.
  2. In a bowl mix lemon juice, curry and cumin, canola oil, salt and minced garlic. Coat chicken thighs with the marinade and set aside for a few minutes before placing in the oven for 30 minutes.
  3. Once chicken is in the oven, prepare the sauce by combining all ingredients in a bowl (leave some fresh thyme for garnish) and refrigerate to combine flavours and to thicken.
  4. After 30 minutes, remove thighs from the oven and serve the sauce on top or beside a chicken thigh with ½ cup cooked long grain, brown rice or ½ cup roasted potatoes, etc. and side vegetables of choice.

What to do with leftovers? For lunch, enjoy a chicken and yogurt sauce wrap with chopped tomatoes, mushrooms (optional) and kale or spinach inside a whole wheat pita.

Eat Well, Halifax

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