Curried Chicken Thighs with Pomegranate-mint Sauce

Curried Chicken Thighs with Pomegranate-mint Sauce

Time: 20 minutes

Serves: 4


  • 8 3oz skinless, boneless chicken thighs

  • 1 tsp Madras curry powder

  • ½ tsp kosher salt

  • ½ tsp black pepper

  • 1 ½ tsp olive oil

  • 1/3 cup of water

  • ¾ cup pomegranate arils, divided

  • ½ cup plain 2% reduced-fat Greek yogurt

  • 2 tbsp torn mint leaves


  1. Season chicken with curry powder, salt and pepper.

  2. In a large skillet heat the oil over a medium-high heat.

  3. Add the chicken and cook for 5 minutes on each side or until done.

  4. Transfer the chicken to a serving plate.

  5. Add the water to the pan, scrapping the pan to loosen browned bits.

  6. Cook for 1-2 minutes until the liquid is reduced to about 1 tbsp, then remove from heat.

  7. In a food processor, process ½ cup pomegranate arils until finely ground. Pour through a fine sieve into a bowl and discard solids that are left.

  8. Add the Greek yogurt and 1 tbsp of the pan drippings to the pomegranate liquid and whisk gently to combine.

  9. To serve sprinkle the chicken with the remaining arils and mint. Serve with sauce.

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