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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 6 |
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'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!' Fry this chicken with sultanas and spices and savour the wonderful aroma. Ingredients:
3 tablespoons sunflower oil |
6 skinless chicken thighs, on the bone |
1 onion, chopped |
5 bay leaves |
2 cinnamon sticks |
6 cardamom pods, lightly crushed |
1 cup greek yogurt |
1 ounce cilantro, leaves and stems chopped |
4 tablespoons mild curry paste |
3 ounces sultanas (optional) |
Directions:
1. Heat oven to 350°F
2. 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.
3. Mix the yogurt, cilantro, curry paste and sultanas together, pour over the chicken and give it a stir.
4. Cover with the lid and cook in the oven for 30 mins, or until the meat falls easily off the bone.
5. Great served with warm naan bread.
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