Photos by Wil Fernandez

Pomegranate Chicken

From the article ‘Indian Feast’ by Laura Booras in the Fall 2017 issue. For a link to the article and all the recipes in this menu, go to Global Local Cuisine.


I love this recipe for Pomegranate Chicken because it combines so many complex flavors. It’s perfect for fall with the addition of pomegranate, and it’s a rich and hearty part of the meal.

Makes 4–6 servings

2 tablespoons coconut oil

6 garlic cloves, chopped

2 onions, thinly sliced

2 pounds chicken thighs, cut into 1-inch cubes

8 ounces tomato sauce

1 teaspoon paprika

1 teaspoon red chile powder

4 teaspoons cumin

1 teaspoon salt

¾ cup cashews, crushed

1 cup pomegranate juice

¾ cup cream

2 teaspoons garam masala

½ cup pomegranate seeds

Heat the oil in a pot on medium-high. Add the garlic and stir for a few seconds, then add the onions and cook for about 15 minutes until light brown.

Raise the heat a little and then add the chicken pieces, browning on each side, until all moisture has evaporated. Add the tomato sauce, paprika, chile powder, cumin and salt, and stir to combine. Add the cashews and pomegranate juice. Bring to a boil then reduce heat and simmer uncovered for about 15 minutes until chicken is cooked through. Stir in the cream. Serve with a sprinkle of garam masala on top and the pomegranate seeds.

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Fall 2017

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