Anari Murgh

A variation on the classic Anari Gosht dish of Pakistani origin, this recipe simply substitutes chicken for the traditional lamb. Spicy and fruity without being at all hot, it is very easy to make and very delicious, and the two preliminary mixtures can be made well ahead of time, in the morning or even the night before. The classic version calls for pomegranate seed [the Anari bit], but I have used pomegranate molasses instead, which is easier to manage and has a much more intense flavour.



½ cup raw cashews.

1 cup water.

2 tsp pomegranate molasses.

¼ cup tomato paste.

Salt to taste.

2 tsp garam masala.

1 large onion, chopped.

3 cloves garlic.

1 25mm knob ginger.

¼ cup olive oil.

250g diced chicken.

Coriander greens to garnish.



Mix the cashews, molasses, tomato paste, salt, and garam masala into a small bowl. Puree to a paste and set aside. Puree the onion, garlic and ginger with a little water and set aside.



Heat the oil in a pan and fry the onion puree for five minutes, then stir in the meat, thoroughly covering with the onion mixture. Cook quickly for about 5 minutes, then stir in the pomegranate mixture, reduce the heat, cover and simmer for another fifteen minutes or until the meat is thoroughly cooked. Add a little water if needed. Serve garnished with chopped coriander.


Serve: With boiled or pilaf rice and a mixture of steamed veges.


Serves: 2.

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