Curried Chicken Thighs With Pomegranate Mint Sauce Recipes

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CURRIED CHICKEN WITH POMEGRANATE



Curried Chicken With Pomegranate image

Juicy curried chicken served with fresh basil, pomegranate and loads of pan fried garlic bits. Amazing and so easy! Ready in less than 25 minutes.

Provided by Caroline Phelps

Categories     Main

Time 23m

Number Of Ingredients 12

1 tablespoon curry powder
1 teaspoon paprika
2 pounds boneless, skinless chicken thighs (preferably humanely raised)
3 tablespoons extra virgin olive oil
1/4 cup chicken broth
5 cloves garlic (finely chopped)
6 sprigs thyme
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
1 lemon (halved)
arils (seeds) from 1 pomegranate
10 basil leaves (shredded)

Steps:

  • In a large bowl, add curry powder, paprika, kosher salt and black pepper and stir.
  • Add chicken thighs and toss to coat all sides evenly.
  • In a deep skillet over medium heat, add olive oil. When the oil is hot, add chicken and cook on each side for 3 minutes.
  • Add garlic, thyme, chicken broth, salt and pepper and squeeze the lemon halves. Add them to the to pan and bring to a boil.
  • Lower heat to a simmer and cook chicken uncovered until most of the liquid has evaporated (about 6-7 minutes) and chicken is cooked through. Transfer chicken to a plate along with garlic and remaining liquid (if there is any left). Discard thyme sprigs and lemon.
  • Top with pomegranate and basil. Serve with a simple chopped salad, quinoa, rice or oven baked fingerling potatoes.

Nutrition Facts : Calories 451 calories, Sugar 11.2 g, Sodium 455.6 mg, Fat 17.8 g, SaturatedFat 2.9 g, TransFat 0 g, Carbohydrate 21.1 g, Fiber 5.6 g, Protein 53.5 g, Cholesterol 165.8 mg

CURRIED CHICKEN POMEGRANATE



Curried Chicken Pomegranate image

Treat yourself to a flavorful chicken dinner that's baked using pomegranate and Yoplait® yogurt.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 2

Number Of Ingredients 7

1/2 cup Yoplait® plain fat-free yogurt
1/2 to 1 teaspoon curry powder
1/4 teaspoon ground ginger
1/2 cup pomegranate seeds*
1 large clove garlic, finely chopped
2 skinless boneless chicken breast halves (about 1/2 pound)
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried mint leaves

Steps:

  • Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with nonstick cooking spray. Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl. Dip chicken in yogurt mixture; place in baking dish. Spread remaining yogurt mixture over chicken. Bake 35 to 45 minutes or until juices run clear. Sprinkle with mint.

Nutrition Facts : Calories 155, Carbohydrate 12 g, Cholesterol 45 mg, Fiber 1 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 90 mg

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