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This low-fat curried chicken is packed full of flavour. It's quick to cook and the marinade does all the work - who needs takeaways?
Mix the lemon juice with the paprika
and red onions in a large shallow dish.
Slash each chicken thigh three times,
then turn them in the juice and set
aside for 10 mins.
Mix all of the marinade ingredients
together and pour over the chicken.
Give everything a good mix, then cover
and chill for at least 1 hr. This can be
done up to a day in advance.
Heat the grill. Lift the chicken pieces
onto a rack over a baking tray. Brush
over a little oil and grill for 8 mins on
each side or until lightly charred and
completely cooked through.
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