Curried Chicken Thighs with Pomegranate-Mint Sauce
Photo: Hector Manuel Sanchez; Styling: Claire Spollen
Serves 4 (serving size: 2 thighs, about 3 tbsp. sauce, and 1 tbsp. arils)
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.
8 (3-oz.) skinless, boneless chicken thighs
1 teaspoon Madras curry powder
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil
1/3 cup water
3/4 cup pomegranate arils, divided
1/2 cup plain 2% reduced-fat Greek yogurt
2 tablespoons torn mint leaves
Est. added sugars 0g
How to Make It
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.
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