Chicken in Aromatic Sauce with Sultanas

• sunflower oil tbsp
• skinless chicken thighs↗

  bone-in

• onion↗1

  chopped

• bay leaf↗5
• cinnamon sticks↗2
• cardamom pods6

  lightly crushed

• Greek yogurt↗250 ml
• fresh coriander bunch↗20 g

  leaves and stems, chopped

• Korma curry paste tbsp

  (used Patak's)

• raisins↗85 g

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C (160 °C convection, gas mark 4). In a large covered pot, heat 1 tbsp of oil. Add the chicken thighs and sauté for 7‑10 minutes until they are golden on all sides, then remove the meat.

2. 2

   In the remaining oil, sauté the onion together with the bay leaves, cinnamon sticks and cardamom pods for about 5 minutes until the onion is soft and golden. Remove the pot from the heat and return the chicken.

3. 3

   Combine the Greek yogurt, chopped coriander, curry paste and raisins, mix well and pour over the chicken. Cover and bake in the oven for 30 minutes, or until the meat easily separates from the bone.

4. 4

   Serve hot with warm naan bread.