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Pomegranate-Curry Chicken

Photo: Rachel Johnson

Serves 4 (serving size: 2 thighs 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 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.


  • 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 extra-virgin olive oil
  • 1/4 cup pomegranate arils
  • 2 teaspoons torn mint leaves

Nutrition Information

  • calories 238
  • fat 11.3 g
  • satfat 3 g
  • monofat 5.2 g
  • polyfat 2.2 g
  • protein 29 g
  • carbohydrate 3 g
  • fiber 0.4 g
  • cholesterol 156 mg
  • iron 2 mg
  • sodium 365 mg
  • calcium 16 mg
  • sugars 0 g

How to Make It

  1. 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.
  2. Sprinkle chicken with mint and pomegranate arils.