CURRIED CHICKEN WITH POMEGRANATE
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
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
PERSIAN STYLE CHICKEN CURRY WITH WALNUTS AND POMEGRANATE
Persian Style Chicken Curry With Walnuts and Pomegranate - my take on Fesenjan stew - with added veggies! Gluten Free too!
Provided by Nicky Corbishley
Categories Dinner
Time 40m
Number Of Ingredients 23
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.
Nutrition Facts : Calories 592 kcal, Carbohydrate 38 g, Protein 43 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 123 mg, Sodium 788 mg, Fiber 5 g, Sugar 24 g, ServingSize 1 serving
CURRIED CHICKEN POMEGRANATE
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
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
POMEGRANATE-CURRY CHICKEN
Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of greens and with a side of steamed broccoli. Chicken thighs offer darker meat with more flavor than chicken breasts. Madras curry is a medium/hot, red curry sauce that possesses a strong chili powder flavor. Paired with the sweet flavor of pomegranate seeds and fresh mint, this chicken dish does not overwhelm the palate. This easy chicken dish is the perfect paleo weeknight dinner, as it requires very little preparation and is ready to serve almost immediately.
Provided by Adam Hickman
Yield Serves 4 (serving size: 2 thighs and 1 tbsp. arils)
Number Of Ingredients 7
Steps:
- Sprinkle chicken with curry powder, salt, and pepper. Heat oil in a large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter.
- Sprinkle chicken with mint and pomegranate arils.
Nutrition Facts : Calories 238, Carbohydrate 3 g, Cholesterol 156 mg, Fat 11.3 g, Fiber 0.4 g, Protein 29 g, SaturatedFat 3 g, Sodium 365 mg, Sugar 0 g
POMEGRANATE CHICKEN WITH ALMOND COUSCOUS
Jazz up chicken breasts in this fruity, sweetly spiced sauce with pomegranate seeds, toasted almonds and tagine paste
Provided by Cassie Best
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- Boil the kettle and heat the oil in a large frying pan. Put the couscous in a bowl with some seasoning and crumble in half the stock cube. Add the onion to the pan and fry for a few mins to soften. Pour boiling water over the couscous to just cover, then cover the bowl with a tea towel and set aside.
- Push the onion to one side of the pan, add the chicken fillets and brown on all sides. Stir in the tagine paste or harissa and the pomegranate juice, then crumble in the rest of the stock cube and season well. Simmer, uncovered, for 10 mins until the sauce has thickened and the chicken is cooked through. Stir through the pomegranate seeds, saving a few to scatter over before serving.
- After 5 mins, fluff up the couscous with a fork and stir through the almonds and mint. Serve the chicken on the couscous with the sauce spooned over.
Nutrition Facts : Calories 590 calories, Fat 20 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 50 grams protein, Sodium 0.4 milligram of sodium
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