Pomegranate Chicken Curry

I found this recipe online when I had leftover pomegranate juice I needed to use. I had no idea it was anything like a curry at first, but was informed it was an "brilliant curry" by a missionary from England we fed it to. It was inspiration....he had told us the week before that the thing he was most homesick for was curry......


Pomegranate Chicken Curry

1 Tbsp olive oil
1 1/2 pounds chicken (it called for thighs, but I've always used breasts)
1 Tbsp cumin
2 tsp cinnamon
2 tsp turmeric
1 tsp chili powder (this is omitted in your spice packet -- add if your family likes spice---my kids won't eat it spicy)
1 medium onion, chopped
1/4 cup walnuts, ground into a paste in the food processor (again, omitted in your meal due to allergies -- still tastes good without)
1 cup pomegranate juioe
Optional: 1 tsp lemon or orange zest and cilantro or mint for garnish

Heat oil in pan over medium high heat. Brown chicken and transfer to plate. Add spices and onion to skillet and saute until onion is soft. Return chicken to the pan and add pomegranate juice and nut paste. Stir to coat the chicken. Simmer for 15-20 minutes or until chicken is cooked completely and sauce has reduced. Serve with a garnish of lemon or orange zest and/or chopped cilantro or mint.

Side Dishes: Couscous (provided) and a green salad

Freezer Directions: Thaw in fridge overnight. Follow directions as above using packaged, prepped ingredients.