Cranberry and Almond Curry

This has basically been the summer of my dreams, with lots of leisurely days, trips to the pools, and play dates.

But school is just around the corner and I know life is about to get a lot more hectic.

Which means I need a lot of quick meals in my arsenal.

Preferably quick meals that my children will actually eat.

This almond curry chicken recipe checks both boxes, so it’s a complete home run in my book.

The fact that it is delicious doesn’t hurt either.

almond curry chicken recipe almond curry chicken recipe almond curry chicken recipe almond curry chicken recipe

Every time I make almond curry chicken recipe, I’m amazed at how quickly the whole thing comes together – the whole sauce can be made in one pan, and then just cook up the rice while you make the sauce and bam! Dinner is served.

I love the contrast of savory chicken with the sweet cranberries and the crunch of the almonds against the smooth sauce.

It’s really just an all-around winner.

almond curry chicken recipe

5 from 1 vote

Cranberry and Almond Curry

A delicious almond chicken curry with sweet cranberries. The perfect combination of sweet and savory, creamy and crunchy that the whole family will love.
Course Main Dish
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 3 people


  • 1 Tablespoon olive oil
  • 1 yellow onion sliced into half moons
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 3 boneless, skinless chicken breasts diced into 1/2 inch cubes
  • 3 teaspoons garam masala
  • 1/2 teaspoon salt
  • 1/2 cup sliced or slivered almonds
  • 1/2 cup sour cream
  • 1/2 cup plain yogurt
  • basmati or jasmine rice for serving
  • cilantro optional


  1. In a large skillet, heat the olive oil over medium heat. Add the sliced onion with 1/2 teaspoon salt and cook, stirring frequently, about 10 minutes, until the onion is soft and translucent.
  2. Place the dried cranberries in a bowl of water and set aside to soak for a few minutes.
  3. Toss the diced chicken with 1 teaspoon of the garam masala and the second 1/2 teaspoon of salt. Set aside.
  4. When the onions are soft, drain the cranberries and add them to the onions. Sprinkle with the remaining two teaspoons of garam masla and stir to coat. Add the chicken chunks and let cook until cooked through, stirring occasionally to brown all sides of the chicken.
  5. Stir in the almonds, sour cream and yogurt and let cook until it comes to a gentle simmer and the sauce is warmed through. Salt and pepper to taste.
  6. Serve over hot rice and garnish with cilantro as desired.

Recipe Notes

Adapted from Simply Recipes

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  1. 5 stars
    Two questions…how many almonds (I’m assuming sliced, from the pictures, but the almonds aren’t in the ingredient list), and any type of plain yogurt? I typically get Greek yogurt or Skyr, but both are quite thick, so I wanted to be sure a more liquidy yogurt wasn’t required.

  2. 5 stars
    I love your new frequent recipe posts. I went through them last night while doing my menu planning and it is going to be a Janssen-esque menu for the next little while. 🙂 I’m excited to get out of my summer rut and try some new things.

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