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
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