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.
Thai Red Curry Coconut Chicken Breasts
These chicken breasts are tender and bursting with flavour. The Thai red curry paste gives an aromatic, vibrant kick, while the coconut cream tones down the spice and keeps the chicken succulent and tender. Cooking the chicken breasts in the oven allows them to cook through without getting burnt and rubbery on the outside.