Asian Fusion Chicken

I have always loved combining flavours of different cuisines and creating exciting new combinations. Our whole family loved this grilled chicken and it was delicious for lunch the next day too.


1kg Chicken thighs and drumsticks or breast if you prefer
300ml Natural yogurt or crème fraiche
50g Shemin’s Indian Curry Paste (more if you like it spicy)
50g Shemin’s Thai Green Curry Paste (more if you like it spicy)
2 tbsp Worcestershire sauce
½ tsp salt (optional)


  1. Combine the yogurt or crème fraiche with all the other ingredients. Mix well.
  2. Pour the mixture over the chicken making sure you get the marinade under the skin of the chicken. Cover and keep in the fridge for at least 2 hours or longer if possible.
  3. Bake in a hot oven for 45 minutes or until cooked and the juices of the chicken run clear. If you prefer, you can cook the chicken under a hot grill first and then finish it off in the oven. Serve with rice or salad.

BBQ Version
The best way to BBQ this dish, is to oven cook for 30 minutes then finish it off over the BBQ

Serves 4

Products used in this recipe