Mix greek yogurt, curry powder, garlic, fresh lemon juice, tomato ketchup, olive oil in a mixing bowl then add chicken thighs. Rub and marinade under skin of each thigh
Place marinated chicken into a zip lock bag and place in fridge for at least 3 hours.
In a large Dutch oven , heat one tablespoon olive oil over medium-high heat
Add marinated chicken and cook 3 minutes on each side or until lightly brown
Add broth and bring to a boil, Reduce heat, Cover the pot and simmer for 35 to 45 minutes or until chicken is done
Add more broth if the liquid is reducing too much
Add salt/pepper according to your taste
Serve with rice