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Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts)
Pollo al Curry con Pasas y Piñones (Chicken Curry with Raisins and Pine Nuts) is a modern Spanish recipe for a Mediterranean-inspired curry of chicken with raisins and pine nuts in a white wine base. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Chicken Curry with Raisins and Pine Nuts (Pollo al Curry con Pasas y Piñones).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesChicken RecipesSpain Recipes
This is an interesting Spanish curry that blends Mediterranean styles and flavours with curry paste to yield a very interesting dish.
Ingredients:
6 skinless chicken thighs, cut into large pieces
1 onion, finely sliced
5 garlic cloves, peeled
2 bay leaves
salt and freshly-ground black pepper to taste
2 dessert spoons curry paste
handful of seedless raisins
handful of pine nuts
150ml aromatic white wine (not sweet)
150ml water
olive oil
Method:
Season the chicken pieces liberally with salt and black pepper. Place a pan over medium low heat. When hot add a generous glug of water and use to cook the chicken pieces for 20 minutes, until bowned and cooked through.
At this point, add the onions slices, the whole garlic cloves and the bay leaves. Stir to combine then continue cooking for about 10 minutes, until the onion is soft and translucent.
Stir in the curry powder then add the raisins and pie nuts along with the wine and water. Stir everything together, cover the then increase the heat to high and cook for 10 minutes.
Remove the chicken and transfer to a warmed serving plate. Transfer the whole garlic cloves to a blender with about 5 tbsp of the raisin, onion and pine nut mixture (include some of the liquid). Blend until smooth then stir back into the curry sauce to thicken.
Spoon the thickened sauce over the chicken and serve accompanied by fried potato slices or by rice.
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