In a non-stick frying pan, brown the chicken thighs on the skin side, then on the chair side to give them some fat.Leave until you have a nice golden color.
Salt and pepper but not too much.
Preheat the oven to 180 ° C (thermostat 6). Prepare the sauce: crumble the bouillon cube in a container, add all the tomato puree and dilute with lukewarm water.
Add the basil and lemon juice and a little salt and pepper. The sauce must be thick but not thick, if necessary add water.
Place the chicken thighs in an ovenproof dish, sprinkle with curry and turmeric and pour the tomato sauce over it.
Put in the oven and cook for about 1 hour 30 minutes, lower the temperature if the cooking is too fast. Soak the chicken thighs in the cooking juices fairly regularly and throughout the cooking.
Serve with white rice or a good pan of vegetables.