This healthy curry is packed with age-defying antioxidants & skin boosting ingredients.
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.
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.
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.
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.
Anjum's New Indian by Anjum Anand, published by Quadrille
Photos © Vanessa Courtier
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