Aromatic chicken with sultanas

Aromatic chicken with sultanas

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(16 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 6
Fry this chicken with sultanas and spices and savour the wonderful aroma

Nutrition and extra info

Nutrition: per serving

  • kcal217
  • fat9g
  • saturates3g
  • carbs13g
  • sugars12g
  • fibre1g
  • protein23g
  • salt0.68g
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Ingredients

  • 3 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 6 skinless chicken thighs, on the bone
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • 1 onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

Method

  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.

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Comments, questions and tips

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execbum
23rd Nov, 2019
4.05
This tasted lovely, but the yogurt curdled, so it looked like cat sick. I'd definitely try this again, but next time I think I might try using chicken stock instead of yogurt to cook the chicken in (with the spices), then drain off some of the stock and add in the yogurt mixture at the end over a very gentle heat. I served this over pan-fried cauliflower rice, cooked in butter, with salt and a dash of turmeric, which was lovely. I'm not keen on normal rice, but I definitely recommend the cauli alternative if you're a fellow rice-hater. I thought it went really well and I have to say overall I enjoyed it, despite the chicken's appearance. The coriander flavour with the spices and the yogurt was lovely and the sultanas were delicious.
tandemstoker
16th Aug, 2018
4.05
We all loved this. If it is possible to stop the yoghurt from curdling, I would love to know how!
anmariedelahunt...
14th Sep, 2014
Delicious. But How do you prevent the yoghurt from curdling?
flirtinflight
5th Feb, 2013
3.05
I wasn't too impressed with this as the yoghurt curdled and didn't look very appealing - frustrating as I had a lot of guests over for dinner.
mrs_homemade
30th May, 2011
5.05
My family just loves this recipe. To save time I now use chicken thigh fillets cut into pieces and it works well. I have also substituted soya yoghurt in place of the regular yoghurt (as both my children are allergic to dairy) and whilst I still prefer the original recipe, my children really enjoyed the dairy free version.
vizavi
18th Apr, 2010
5.05
wonderful curry. i dint add sultanas, i think its unnecessary. delicious with indian-style basmati
matinads
19th Nov, 2009
5.05
Great recipe. So tasty & moist. Will def make this one again, quite rich though, so not one to have every day!
lauren_v_j
7th Sep, 2009
4.05
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!
sharonsmillie
2nd Jun, 2009
5.05
Stunning chicken curry recipe, cant wait to make it again!
roblewis07
29th Mar, 2009
4.05
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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