Aromatic Chicken with Sultanas
Recipe GLPRb295abd5c0ce1e
Succulent bone-in chicken thighs braised in a fragrant blend of Greek yogurt and korma curry paste, enriched with warm spices like cardamom, cinnamon, and bay leaf. Plump sultanas add sweetness and texture, while fresh coriander provides a bright herbal finish. This aromatic one-pot curry is perfect served with warm naan bread.
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Ingredients
3 tablespoons sunflower oil
6 skinless chicken thighs, bone-in
1 large onion, finely chopped
5 bay leaves
2 cinnamon sticks
6 green cardamom pods, lightly crushed
250 milliliters Greek yogurt
20 grams fresh coriander, leaves and stems chopped
4 tablespoons korma curry paste
85 grams sultanas
Directions
Preheat the oven to 180°C (160°C fan/gas 4). Heat 1 tablespoon of sunflower oil in a large, lidded casserole dish over medium-high heat. Season the chicken thighs with salt and pepper, then arrange them in the hot oil. Sear for 7–10 minutes, turning occasionally, until the skin is golden brown on all sides. Remove the chicken to a plate and set aside.
In the same casserole, add the remaining 2 tablespoons of oil. Add the chopped onion along with the bay leaves, cinnamon sticks, and crushed cardamom pods. Stir frequently and cook for about 5 minutes until the onion turns soft and golden brown and the spices become fragrant.
Remove the casserole from the heat. In a small bowl, whisk together the Greek yogurt, korma curry paste, and chopped fresh coriander until well combined. Gently stir in the sultanas.
Return the seared chicken thighs to the casserole, nestling them among the spiced onions. Pour the yogurt mixture over the chicken, stirring gently to coat everything evenly.
Cover the casserole with its lid and place in the preheated oven. Braise for 30 minutes, or until the chicken is very tender and the meat pulls easily from the bone. Ensure the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes. Taste and adjust seasoning with salt and pepper as needed. Serve hot with warm naan bread and steamed basmati rice.
