This wasn't difficult at all but we weren't wowed by it. So many better curry dishes out there. Probably won't make again but I'm glad I tried it. FWIW, I think white rice would be better here.
Surprisingly good dish. I took another reviewer's suggestion and added a little curry powder, chicken broth, and extra spice. Bumped up spices to 1.5 tsp. garam masala, 3/4 tsp. cumin, and 1/2 tsp. curry powder. Also used six garlic cloves and more salt. My cherry tomatoes were a bit larger, so I cut them in half with grand results. I sautéed half an onion and 1 stalk of celery, both minced, before adding the ginger and garlic just to bump up the flavor even more. To make the recipe even easier and to insure my shrimp were't overcooked, I skipped browning the shrimp and instead added them to the sauce before the cream. They cooked up beautifully in about two minutes. Half and half instead of heavy cream provided terrific creaminess. I think you could probably even get away with whole milk. The honey is crucial to balance out the acid of the tomatoes. The almonds could be skipped, but we really enjoyed the extra layer of crunch they provided. Guaranteed, your house will smell like an Indian restaurant after making this!
I made this just as written and it was amazingly good! The toasted almonds make it! Don't leave them out. Funny, there is actually no curry powder in this, but it seems like there is! A real keeper!
We loved this. I added more veggies and some curry powder and chicken stock for more sauce.
Be sure to use smaller cherry tomatoes so they pop faster. I forgot both the honey and almonds neither of which we missed. Round up on spices for a full flavor.