Aromatic Chicken with Sultanas

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oil in a large lidded pan over medium heat. Add the chopped onion and cook, stirring, for 10 minutes until softened and golden.

2. Add the bay leaves, cinnamon sticks and lightly crushed cardamom pods and cook for 1 minute until fragrant.

3. Stir in the korma curry paste and cook for 2 minutes, then add the chicken thighs and turn them to coat well in the spices.

4. Add a splash of water to loosen the pan, scatter over the sultanas, cover and simmer gently over low heat for 25 minutes, turning the chicken once halfway.

5. Uncover and cook for 5 minutes more to reduce the liquid. Check that the thickest part of the chicken reaches 165°F (74°C) before serving.

6. Remove the pan from the heat and let it cool slightly. Stir the Greek yogurt in gradually so the sauce stays smooth and does not split.

7. Discard the bay leaves and cinnamon sticks, then stir in most of the chopped coriander leaves and stems.

8. Scatter the remaining coriander over the chicken and serve hot.