Creamy Yogurt, Sultana, and Almond Chicken Curry

This is my version of a Shahi Murgh, a delicious, rich, and creamy celebration chicken curry. The chicken is cooked in a variety of spices, then simmered in a creamy sauce and topped with almonds and sultanas for some crunch and sweetness. It’s easy to make, with so much flavour in one bite.

Ingredients:

• 2 lb chicken breast

• ¼ cup olive oil

• 12 whole cloves

• 1 cinnamon stick

• 2 bay leaves

• ½ tsp chili flakes

• ¼ tsp ground cardamom (or 2 whole pods)

• ½ tsp ground coriander

• ½ tsp ground cumin

• ½ tsp garam masala

• 1 tsp dried coriander leaves (or ¼ cup fresh leaves)

• 1 onion

• 4 garlic cloves

• ¼ cup heavy whipping cream

• ½ cup plain whole yogurt

• ¼ cup roasted, salted almonds (chopped)

• ¼ cup sultanas

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Method:

1. Cut the chicken into bite-sized cubes.

2. Heat a large non-stick pan over medium-high heat and add the olive oil.

3. Once the oil is hot, add the cloves, cinnamon stick, bay leaves, and chili flakes. Allow them to fry for about 20 seconds to release their flavours, then add in the chicken.

4. Season the chicken with the ground cardamom, coriander, cumin, garam masala, and dried coriander leaves. Fry the chicken until golden on all sides.

5. Lower the heat, then add the cream, plain yogurt, and ¼ cup water, and simmer with the lid on for about 30 minutes.

6. Add the sultanas and chopped almonds, and allow to simmer for another 15 minutes uncovered to reduce the sauce until it is thick and creamy.

7. Remove the whole cinnamon stick, cloves, and bay leaves. Serve with basmati rice. Enjoy!