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
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.