This is a sweet, gently spiced and deeply comforting curry. If you’ve never tried raisins in a curry before, you’ll be amazed at how delicious it is. And don’t be tempted to leave out the sugar – it’s the magic ingredient!
1 tbsp butter
1 tbsp olive oil
1 large onion, finely diced
Salt and pepper
3 – 4 cloves garlic, chopped
½ cup raisins
2 heaped dessert spoons of curry paste (I like a medium paste for this)
1 tin coconut milk
4 boneless, skinless chicken thighs, cut into bite-sized pieces
2 red peppers, sliced
3 heaped tsp sugar
Fresh chilli, to serve (optional)
In a heavy-bottomed pot, heat the olive oil and butter over medium heat. Add the onion and a generous pinch of salt and pepper and cook for 10 minutes, until softened. Add the garlic and raisins and cook for a minute or so, then add the curry paste and cook for a minute or two to wake up the spices. Add the coconut milk and sugar, stirring to combine. Bring the sauce to a simmer and add the chicken and peppers. When the curry comes up to a boil, turn the heat down to a simmer and cook for 30 minutes uncovered, stirring occasionally. Check the chicken is cooked by cutting into a piece. Then, taste the sauce and add more salt and pepper, if required.
Serve with fluffy rice and chopped fresh chilli.