Aromatic chicken with sultanas

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Cathryn Evans

2 ratings

Recipe by Cathryn Evans

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Tested

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!'

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• 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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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

Preperation 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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