Curried Chicken With Pomegranate Recipes

PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE

Steps:

• Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
• Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.
• Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.
• Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
• Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
• Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
• Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

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.