INGREDIENTS
¼ cup (60ml) Clover Sour Cream
1 tbsp (15ml) curry paste
1 tsp (5ml) garam masala
1 tsp (5ml) turmeric
1 garlic clove, crushed
800g chicken thigh fillets, cut into cubes
2 tbsp (30ml) Clover Springbok Butter
1 tbsp (15ml) oil
2 onions, finely chopped
125ml (½ cup) Chicken stock
¼ cup (450g) sultanas
½ cup (50g) ground almonds
125ml (½ cup) Clover Fresh Cream
salt and black pepper
½ cup (25g) flaked almonds, roasted
Method
Combine the sour cream, curry paste, garam masala, turmeric and garlic in a glass bowl.
Add the chicken, combine, cover with cling wrap.
Place in the fridge for 1–2 hours to marinate.
Heat the butter and oil in a pan and cook the onion for 3 minutes over a low heat or until golden.
Stir in the chicken and fry for 6–7 minutes.
Add the chicken stock, sultanas, ground almonds and simmer for 10 minutes.
Add the cream and season with salt and pepper.
Cook for a further 5 minutes.
Scatter the roasted flaked almonds over the curry before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE
