Spicy lamb patties
Don't dismiss Indian cooking as 'too hard' and leave it to your local curry house, try cooking this spicy lamb dish for starters
Aromatic chicken with sultanas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to 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
Method
- STEP 1
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.
- STEP 2
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.
