Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Glycemic Load
1
Low
Nutrition per serving
Calories326.3 kcal (16%)
Total Fat25.1 g (36%)
Carbs2.2 g (1%)
Sugars0 g (0%)
Protein21.8 g (44%)
Sodium579.9 mg (29%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Preheat to 450°
Step 2
Combine Curry paste, lines us and garlic in a bowl
Step 3
Pat chicken thighs dry with a paper towel. loosen skin by gently pushing fingers between the skin and the meat
Step 4
Rub curry paste mixture under the skin of each thigh. Top chicken with salt and pepper
Step 5
Heat canola oil in a skillet over medium high. Add chicken, skin side down and cook until skin is brown and crisp, about 8 minutes. Turn the thighs and place the skillet in the oven. Bake until cooked through, 10 to 12 minutes
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