Curried Chicken Thighs With Pomegranate Mint Sauce Recipes

CURRIED CHICKEN WITH POMEGRANATE

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.

CURRIED CHICKEN POMEGRANATE

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.

CHICKEN WITH TAMARIND POMEGRANATE SAUCE

Steps:

• In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices.
• Blend in the diluted tamarind paste, the diluted pomegranate paste(or use 1 c pomegranate juice), the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce.
• Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour.
• Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro.
• Sprinkle pomegranate seeds over platter, and serve hot.