Ingredients
8 (3 ounces) skinless, boneless chicken thighs
1 teaspoon of madras curry powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons of olive oil
1/3 cup water
3/4 cups of pomegranate, separated
1/2 cup plain 2% low-fat Greek yogurt
2 tablespoons torn mint leaves
How to do it
Step 1
Sprinkle chicken with curry powder, salt and pepper. Heat the oil in a large frying pan at medium level. Add the chicken to the pan; cook for 5 minutes on each side or until completion. Transfer the chicken into a serving dish. Add 1/3 cup water for the pan, clean the pan to loosen the brown pieces. Cook for 1 to 2 minutes or until reduced to about 1 tablespoon. Remove the pan from the heat.
Step 2
Place 1/2 cup Aral in the food processor; before fine grinding. Pour a fine sieve through the bowl; discard solids. Add the Greek yogurt and 1 tablespoon, the reserved pomegranate pan, shake it to combine. Sprinkle chicken with mint and remaining 1/4 bowls; Serve with sauce.