Spicy roasted chicken thighs. Coat skin-on, bone-in chicken thighs with curry paste and a drizzle of olive oil, then roast at 200C/180C fan/gas 6 for 30-40 minutes until the skin is crisp and golden, and the chicken is cooked through.
Spicy marinade. Mix leftover curry paste with natural yoghurt and the juice of 1 lemon, then add chopped chicken and marinate. Cover and leave in the fridge for 4 hours. Brush off the excess marinade and thread the chicken pieces onto skewers, then grill until cooked through.