Ingredients
Ingredients
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
Direction
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. 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.
