Curried Chicken Thighs With Pomegranate Mint Sauce Food
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
CURRIED CHICKEN THIGHS WITH POMEGRANATE-MINT SAUCE
Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of couscous and with a side of the Steamed Broccoli with Garlic and Red Onion. 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 a creamy yogurt sauce that blends the sweet flavor of pomegranate seeds and fresh mint, this chicken dish does not overwhelm the palate. This easy chicken dish is the perfect weeknight dinner, as it requires very little preparation and is ready to serve immediately.
Provided by Adam Hickman
Yield Serves 4 (serving size: 2 thighs, about 3 tbsp. sauce, and 1 tbsp. arils)
Number Of Ingredients 9
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. 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.
- Place 1/2 cup arils in a food processor; process until finely ground. Pour through a fine sieve over a bowl; discard solids. Add Greek yogurt and 1 tablespoon reserved pan drippings to pomegranate liquid; stir with a whisk to combine. Sprinkle chicken with mint and remaining 1/4 cup arils; serve with sauce.
Nutrition Facts : Calories 274, Carbohydrate 9 g, Cholesterol 160 mg, Fat 12 g, Fiber 0.0 g, Protein 9 g, SaturatedFat 3.3 g, Sodium 352 mg, Sugar 5 g
CHICKEN THIGH WITH CURRY SAUCE
I got this dish from an old Chinese cookbook. This dish is not the authentic way to make curry sauce but it is a much easier version for those days when you want some curry in a hurry! And it tastes great for a curry sauce without all the pounding and grinding of spices and what nots!!
Provided by syltel
Categories Curries
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat butter or oil and stir fry onion over low heat until fragrant (about 4-5 minutes).
- Then add in the curry paste and stir fry for 1 minute over low heat. Remove and set aside.
- Make several vertical cuts on the chicken thighs.
- In a pan, add in the chicken thighs,vegetables and ingredients A. Bring to boil. Reduce heat to medium then cover pan and cook for another 20 minutes.
- Lastly, add in the curry paste with onion to thicken.
- Serve dish over rice.
Nutrition Facts : Calories 627.9, Fat 38.8, SaturatedFat 18.9, Cholesterol 140, Sodium 1866.6, Carbohydrate 46, Fiber 6.7, Sugar 7.9, Protein 22
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