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Easy Chicken Thigh Curry

Step 1 of 6 · Recipe makes 5 portions

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Fry the chicken thighs skin facing down in rapeseed oil on a medium heat. After around 10 minutes, the fats from the chicken will start to render and the skin will crisp up nicely. Rotate and cook for another 10 minutes. Season with salt.

For this step

1 kg chicken thighs, on the bone, skin on ((£2.07))

½ tbsp rapeseed oil