Aromatic chicken with sultanas

Recipe uploaded by

Cathryn Evans

8 ratings

Recipe by Cathryn Evans

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1. Heat oven to 180C/fan 160C/gas 4. Heat 1 tbsp oil in a large casserole dish with a lid. Add the chicken and cook for about 7-10 mins until golden all over, then remove from the pan. Fry the onion with the bay leaves and the spices in the remaining oil for about 5 mins, until soft and golden. Take off the heat and return the chicken to the pan.
2. Mix the yogurt, coriander, curry paste and sultanas together, pour over the chicken and give it a stir. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone. Great served with warm naan bread.

Per serving

217 kcalories, protein 23g, carbohydrate 13g, fat 9 g, saturated fat 3g, fibre 1g, salt 0.68 g

'A tasty and impressive Indian recipe that will suit meat-eaters. Your guests will think that you've spent hours in the kitchen - but you don't have to!'

Latest comments and suggestions

• James

  18 February 2008

  James rated and commented on this recipe

  

  Lovely tasty curry. Chicken thighs are the best to use to make this very special.

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• Victoria

  06 March 2008

  Victoria rated and commented on this recipe

  

  Very tasty and easy, great midweek dinner. My boys loved it, probably because it was sweet and not spicy. I put in 300ml greek yoghurt and it could have done with a bit more but I did cook it for an hour on a slightly lower heat.

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• natpol

  20 March 2008

  natpol commented on this recipe

  I have made this for my family and they love it, the mixture of flavours and the sultanas is lovely. Similar to a Korma but creamier. This is best made the day before, stopping at the point where you combine everything together. This gives the meat time to absorbe all the flavours before you finish the cooking.

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• charlie2912

  31 July 2008

  charlie2912 rated and commented on this recipe

  

  I tried this recipe on my very critical fiancee. He loved the flavours but felt it could do with more yoghurt for dipping naan bread in the sauce! Very nice and will make again

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• dolly

  06 November 2008

  dolly rated and commented on this recipe

  

  I tried this recipe Saturday last and it was delicious my husband enjoyed it as well will definately make this again so quick and very easy

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• roblewis07

  29 March 2009

  roblewis07 rated and commented on this recipe

  

  We really enjoyed this recipe. It has a very rich flavour but if that's what you fancy then it's great. Seemed to serve four rather than six for us, maybe we just eat a lot!

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• sharonsmillie

  02 June 2009

  sharonsmillie rated and commented on this recipe

  

  Stunning chicken curry recipe, cant wait to make it again!

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• lauren_v_j

  07 September 2009

  lauren_v_j rated and commented on this recipe

  

  This recipe is a nice one, I found there to be a bit too much cinnamon, I made it again with just one stick of cinnamon and it was much better!

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• mrs r

  19 November 2009

  mrs r rated and commented on this recipe

  

  Great recipe. So tasty & moist. Will def make this one again, quite rich though, so not one to have every day!

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Ingredients

• 3 tbsp sunflower oil
• 6 skinless chicken thighs, on the bone
• 1 onion , chopped
• 5 bay leaves
• 2 cinnamon sticks
• 6 cardamom pods , lightly crushed
• 250ml Greek yogurt
• 20g pack fresh coriander , leaves and stems chopped
• 4 tbsp Korma curry paste (we used Patak's)
• 85g sultanas

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 5 mins

Cook 45 mins

Ingredients

• 3 tbsp sunflower oil
• 6 skinless chicken thighs, on the bone
• 1 onion , chopped
• 5 bay leaves
• 2 cinnamon sticks
• 6 cardamom pods , lightly crushed
• 250ml Greek yogurt
• 20g pack fresh coriander , leaves and stems chopped
• 4 tbsp Korma curry paste (we used Patak's)
• 85g sultanas

Per serving

217 kcalories, protein 23g, carbohydrate 13g, fat 9 g, saturated fat 3g, fibre 1g, salt 0.68 g

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