Aromatic chicken with sultanas

Aromatic chicken with sultanas

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(16 ratings)

Prep: 5 mins Cook: 45 mins


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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  • 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



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

  • 1 onion, chopped



    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


  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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6th Nov, 2008
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
31st Jul, 2008
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
20th Mar, 2008
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.
6th Mar, 2008
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.
18th Feb, 2008
Lovely tasty curry. Chicken thighs are the best to use to make this very special.


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