Quick question - what stage in the cooking process do you add

[peanutbutter]

sultanas? I'm a beginner cook and am making chicken "curry" tonight which i've made several times already (tinned tomatoes, creamed coconut, creme fraiche, yellow peppers, cumin & coriander, yellow peppers, garlic and lazy chillies, onion & chicken of course). Last time I added some flaked almonds which was very nice. I've got a bag of juicy plump sultanas i bought the other day - should I add these? Towards the end? or after I've slung everthing together to simmer for 15 mins? I'll be starting in around 10mins so any quick answers would be greatly appreciated!

I soak them for a while and add them in the last 2-3 minutes to heat through :)

how long is a while piffle? more than half an hour?

If they are juicy and plump, no need to soak. Just sling in for a couple of minutes to heat.

ooh peanutbutter, i like the sound of your curry, in what order do you put the other ingredients in the pot (or are they just "slung"), which is my usual method?!

jodee i just soften the onions & peppers with the lazy garlic then brown the pieces of chicken, then add a tin of chopped toms and half a teaspoon of lazy chilli, half a teaspoon of dried cumin & coriander, then a sachet of creamed coconut and then simmer down for 15mins while the rice gets started. then just towards the end of that I add creme fraiche and the flaked almonds (although you don't need to add nuts of course). I added the sultanas a bit soon last night and you could hardly tell they were there, so as the others said, they just need to be put in at the end to warm through.

Thanks, I'm going to try that this weekend.

I make The Dinner Lady's chicken curry sometimes and in that recipe you just throw then in for the last 5 minutes or so. Have never soaked them.