Quick Curry Chicken Thighs

This used to be my go-to when I was in the 9-5 phase of my life. That said, they still come in handy for a quick meal prep and pair perfectly with a giant side of greens and maybe some sweet potato fries, too. They take 40 mins from start to finish and stay super moist and flavorful.

If you’ve been following me on instagram this past month, you know I’ve been ranting about animal protein. After my colonic animal protein, even fish, was not appetizing to me. This gets tricky, because my body needs real deal protein to run properly (we all know our own bodies best!). I made sure to up my egg and bone broth intake to make up for the difference, but I found a lot of the problem laid in my emotional connection to the animal protein. If you’re like me, you pay a lot of attention to buying organic product, choosing local when possible etc, even going so far as to buy pasture raised eggs and wild fish, but what do you do when if comes to chicken? Chicken is a big time staple in most of our diets (I don’t consume bovine products out of personal preference so when I’m eating meat it’s usually chicken or lamb). It’s easy to cook, goes with all kinds of things, and can be prepared many ways. The hitch? Even if you’re shopping at Whole Foods, the highest rating you can get at the butcher counter is a “step 3” chicken.

When I spoke about this on stories I got A LOT of questions. Turns out a lot of you were like me and didn’t think twice because that was the only option. What is a “step 3” chicken you ask? Step 3 means that the animal has enhanced outdoor access. While that sounds fine on its own, when you dig in a bit, it’s actually a little questionable. I say this because step 5 means that where the animal spent its life was not physically altered — meaning that there’s a very good chance that physical alterations took place in any “step” before that. I’m not into that. Not in the least? You can read more about it here.

The problem? Buying my animal protein at Whole Foods is what’s convenient. Once in a blue moon, I’m able to find a whole step 5 chicken. But if we’re being honest as a single lady, it’s much more convenient for me to buy chicken pieces…not the whole bird. And pieces only come “step 3.” Insert big time eye roll. The other day while walking Hansel, I swung by Birite (local sf specialty store) to see what their chicken offerings were like…guess what! Same deal.

So I’m on the hunt for a local meat delivery service that is LOCAL. I’m not big on butcher box because it comes from the other side of the country. There are just so many factors when it comes to a quality animal protein.

Okay. End rant. Enough about that. Now onto my quicken chicken curry recipe, which news flash, I used “step 3” chicken for (NO ONE IS PERFECT)!

Ingredients // Pantry items:

  • 1lb skinless, boneless chicken thighs

  • 1 tablespoon curry powder

  • 1 tablespoon avocado oil

  • 1 tablespoon apple cider vinegar

  • salt to taste


  • preheat oven to 375F

  • throw chicken in a bowl and pour oil and vinegar over it

  • sprinkle with curry powder and rub it in evenly (I do this with a spoon so I don’t have to touch it) — you want a decent coat on all sides

  • add a touch of Himalayan pink salt (I go light here because you can always add more post cooking)

  • let the chicken sit while the oven comes up to temp

  • bake for 35 mins

  • VOILA!

It's really so easy and so delicious. I’m going to enjoy my bestovers today on a salad topped with red bell pepper, radish, cilantro, kraut, and avocado.

Hope you love it!