Juicy curried chicken served with fresh basil, pomegranate and loads of pan fried garlic bits. Amazing and so easy! Ready in less than 25 minutes.

Curried Chicken With Pomegranate

You have to make this curried chicken with pomegranate. It’s beautiful, it will make your house smell unbelievable and you won’t be able to stop munching on those pomegranate arils. WOW. Simply wow.

I’ve never been one to use pomegranate as an ingredient in my cooking. Sure, I’ve used it in salads and eaten it on its own, but I never thought it would add so much flavor to chicken – let alone curry! I always thought the crunchy seeds would get in the way of a good dish but I couldn’t have been more wrong. Not only is pomegranate packed with health benefits, it brings a unique layer of flavor and texture few other ingredients can match. And because of that, you will see a lot more of it appearing in my recipes!

This curried chicken with pomegranate isn’t complicated: it takes less than 25 minutes to make and uses ingredients that are easy to find. So go to the store and make it for dinner tonight. You won’t regret it I promise!

Start by sprinkling curry powder, paprika and salt on the chicken thighs (click here for a list of grocers carrying humanely raised meat – I usually get mine from Whole Foods). Next, heat up some oil, add some fresh thyme and loads of chopped garlic (this recipe will make each garlic bit pop and melt in your mouth – amazing!). Add your chicken and cook for a few minutes on each side. Squeeze the juice of a lemon, season with salt and pepper and cook until most of the liquid has evaporated. This adds a thin glaze on your chicken while infusing some real zing into the dish.

Transfer the chicken onto a plate and scrape off all of that bottom of the pan goodness – it’s the best part! Top with fresh, hand torn basil and the arils of a pomegranate. Season with a bit more salt and pepper and serve.

So good.

The chicken is juicy, tender and the garlic… How do I describe something that is so delicious there are no words worthy enough to sell it. But let me try; the garlic is a little crispy on the outside, coated in warm lemon and olive oil that will make each bite explode in your mouth. Combine this along with cool, cleansing, sweet and tangy pomegranate and you have the most harmonious symphony of flavors dancing on your taste buds.

This curried chicken with pomegranate is ideal for the change of seasons – the colors alone represent the autumn landscape, plus, it’s just comforting enough to enjoy by a fire, paired with your favorite cocktail or wine. It’s become our favorite chicken recipe and I hope you’ll enjoy it as much as we do!

Other yummy chicken recipes:

• Thai chicken zoodles
• Slow cooker chicken cacciatore
• Chicken afritada
• Hoisin chicken with pickled cucumber salad
• Vietnamese chicken banh mi

Curried Chicken With Pomegranate

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 13 minutes
• Total Time: 23 minutes
• Yield: 4 people 1x
• Category: Main
• Method: Pan frying
• Cuisine: Middle Eastern

Print Recipe

Save Recipe Recipe Saved

---

Description

Juicy curried chicken served with fresh basil, pomegranate and loads of pan fried garlic bits. Amazing and so easy! Ready in less than 25 minutes.

---

Ingredients

Scale 1x2x3x

• 1 tablespoon curry powder
• 1 teaspoon paprika
• 2 pounds boneless, skinless chicken thighs (preferably humanely raised)
• 3 tablespoons extra virgin olive oil
• 1/4 cup chicken broth
• 5 cloves garlic (finely chopped)
• 6 sprigs thyme
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• 1 lemon (halved)
• arils (seeds) from 1 pomegranate
• 10 basil leaves (shredded)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large bowl, add curry powder, paprika, kosher salt and black pepper and stir.
2. Add chicken thighs and toss to coat all sides evenly.
3. In a deep skillet over medium heat, add olive oil. When the oil is hot, add chicken and cook on each side for 3 minutes.
4. Add garlic, thyme, chicken broth, salt and pepper and squeeze the lemon halves. Add them to the to pan and bring to a boil.
5. Lower heat to a simmer and cook chicken uncovered until most of the liquid has evaporated (about 6-7 minutes) and chicken is cooked through. Transfer chicken to a plate along with garlic and remaining liquid (if there is any left). Discard thyme sprigs and lemon.
6. Top with pomegranate and basil. Serve with a simple chopped salad, quinoa, rice or oven baked fingerling potatoes.

---

Notes

You can use bone in, chicken thighs but I recommend you take off the skin since it won’t get to crisp up in this recipe. I’ve tried it both ways, and the skin simply isn’t good for this dish.
The cooking time will vary. Add 2 more minutes on each side.

Nutrition

• Serving Size:
• Calories: 451
• Sugar: 11.2 g
• Sodium: 455.6 mg
• Fat: 17.8 g
• Saturated Fat: 2.9 g
• Carbohydrates: 21.1 g
• Fiber: 5.6 g
• Protein: 53.5 g
• Cholesterol: 165.8 mg

Recipe Card powered by