Anardana Chicken

This unusual and very easy Indian dish is properly made with crushed anardana [pomegranate seeds], but I find pomegranate molasses much easier to work with, more flavoursome, and much more readily available. Ditto the sweet chilli sauce as opposed to straight fresh chillis, which can be highly variable.


2 tsp ground coriander.

2 tsp ground cumin.

½ tsp turmeric.

1 teaspoon dried ginger.

Salt to taste.

1 onion, finely chopped.

4 cloves garlic finely chopped.

1 tblsp sweet chilli sauce [or to taste].

1 400g can tomatoes.

½ cup yoghurt.

1 tsp pomegranate molasses.

¼ cup cooking oil.

250g diced lean chicken meat.

1 spring onion chopped.

Coriander greens to garnish.


Mix the coriander, cumin, turmeric, ginger and salt together and set aside. Prepare the onion and garlic and set aside. Beat the tomato, yoghurt, chilli and pomegranate together in a bowl and set aside.


Heat the oil in a pan and stir fry the meat until browned. Add the onion and keep stir frying until soft then add the garlic. Fry until starting to turn golden then stir in the dry spices and cook for a further minute. Add the tomato mix, bring to the boil, reduce the heat to a simmer, cover and cook for another 10 minutes. Stir in the spring onion and serve garnished with the coriander and with rice on the side.


Serves: 2.

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