Bone-in-the-bodied chicken thighs with curry yogurt

Poke several holes in the chicken with a fork and sprinkle salt and pepper all over

Combine the pre-mixed [A] with the chicken and leave overnight

After one night, cut the meat into bite-sized pieces and fry it skin-side down in a frying pan with 1 tablespoon of olive oil over medium heat. (Do not discard the marinade as you will use it later.)

Once the skin is well browned, flip it over, add the white wine and evaporate the alcohol, then cover and simmer for 8 minutes

Remove the lid, add the sauce the chicken was marinated in, the cream, Italian parsley and cherry tomatoes, and simmer over high heat until the water evaporates

Finally, add the mixed ingredients (B) and thicken the mixture. Taste and adjust with salt

For the accompanying vegetable, cut the zucchini into thin slices, boil for 1 minute, then lightly sauté in butter and salt (not included in the recipe)

Arrange the sautéed zucchini on a plate, then top with the chicken. Pour the sauce over the zucchini and garnish with Italian parsley