This healthy curry is packed with age-defying antioxidants & skin boosting ingredients.


  • 1kg chicken joints, skinned and pierced randomly with a fork

  • 2-4 Indian or finger green chilies, whole or slit

  • Large handful of coriander leaves and stalks,

  • Chopped seeds from 1 fresh pomegranate, to garnish

  • Marinade

  • 30g garlic cloves, peeled

  • 30g fresh ginger, peeled

  • 1½ tsp salt

  • 1½ tbsp ground coriander

  • 1½ tbsp dried pomegranate powder

  • 2 tbsp vegetable oil

  • 1½ tsp garam masala


  • 1.

    Using a blender, make a paste of all the ingredients for the marinade with 150ml water. Place in a non-metallic bowl with the chicken, cover and marinate in a cool place for as long as possible (overnight is best). Bring back to room temperature before cooking.

  • 2.

    Add the well-marinated chicken and the marinade to a large non-stick pan with the green chilies and 150ml water. Bring to the boil, then cover and cook over a low heat for 20-25 minutes. Give it the occasional stir and make sure there is always some water in the pan.

  • 3.

    Uncover and turn the heat up. Reduce the excess water in the pan by cooking over a high heat while tossing the chicken in the reducing gravy. When completely reduced, add a good splash of water from a boiled kettle for a little gravy.

  • 4.

    Check for seasoning and tartness, you can add more dried pomegranate powder if it needs it. Stir in the fresh coriander and garnish with fresh pomegranate seeds.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 425kj
  • Fat Total 30g
  • Saturated Fat 7g
  • Protein 32g
  • Carbohydrate 5g
  • Sugar 1g
  • Sodium 485mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Anjum's New Indian by Anjum Anand, published by Quadrille

Photos © Vanessa Courtier 

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