Curried Chicken With Pomegranate 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 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
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
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