Curried chicken happens to be one of my all time favorite week-night dinners to make. I serve it with coconut rice and plenty of yogurt to tame some of the heat!

Ingredients:

2 crushed garlic cloves
1 tsp. grated fresh ginger
1 Tblsp. curry powder
1 tsp. cumin
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp (or more) chili powder
1 Tbsp. canola oil
OR
3 Tblsp. curry paste

1 Cup whole milk Greek yogurt
6 chicken thighs, flattened

Instructions:

If you're not using a curry paste, mix first six ingredients together into a paste.

In a large bowl mix curry paste with yogurt and add chicken thighs. Allow to marinade 10 minutes or overnight.

Place chicken thighs flat on your Brava sheet pan and place on top rack. Press green button, keeping on eye on the larger pieces so they don't burn.

Serve with rice and more yogurt.

Makes 6 thighs.