Step 1

Place the almond flakes in a large saucepan and toast gently over a medium heat. Transfer the nuts to a bowl and set aside.

Step 2

Heat the oil in the same saucepan.

Step 3

When it starts to sizzle, add the ground almonds and sugar.

Step 4

Pour in the curry base sauce and sultanas. Let it reach a slow simmering point and cook for 5 minutes.

Step 5

Add the creamed coconut and stir until it’s melted into the sauce.

Step 6

Add the chicken and let it simmer for another 15 minutes or until the chicken is cooked.

Step 7

Pour in the single cream and add the garam masala.

Step 8

Season to taste, sprinkle with the flaked almonds and serve immediately with your favourite Indian accompaniments, such as naan and paratha. Enjoy!