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 curry checks both boxes, so it’s a complete home run in my book.
The fact that it is delicious doesn’t hurt either.
Every time I make this, 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.
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.
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.
Place the dried cranberries in a bowl of water and set aside to soak for a few minutes.
Toss the diced chicken with 1 teaspoon of the garam masala and the second 1/2 teaspoon of salt. Set aside.
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.
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.
Serve over hot rice and garnish with cilantro as desired.