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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Curried Chicken with Pomegranate Mint Sauce Recipe

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This recipe for Curried Chicken with Pomegranate Mint Sauce is from The Funkster Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 (3-oz.) skinless, boneless chicken thighs
1 TBS curry powder
1 tsp turmeric
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/3 cup water
¼ cup pomegranate juice
½cup pomegranate arils, divided
1/2 cup plain non-fat Greek yogurt
2 TBS mint leaves, chiffonade
Directions:
Directions:
Sprinkle chicken with curry powder, turmeric, salt, and pepper. Toss chicken to coat with spices. Heat large skillet over medium-high. Add chicken to skillet; cook 5 minutes on each side or until done. Transfer chicken to a serving platter and cover with foil. Drain all but 1TBS of the chicken fat from the skillet. Add 1/3 cup water to pan, scraping pan to loosen browned bits. Cook 1 to 2 minutes or until reduced to about 1 tablespoon. Remove pan from heat.


Stir pomegranate juice, Greek yogurt and 1 tablespoon reserved pan drippings into a bowl; stir with a whisk to combine. Fold in ¼ cup pomegranate arils and 1TBS mint. Sprinkle chicken with rest of mint and remaining 1/4 cup arils; serve with sauce.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Great meal served with Chickpea Sumac Salad and Riesling:)

 

 

 

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