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Curried Chicken Thighs with Pomegranate Mint Sauce


  • Makes a serving of 4
  • Prep Time: Depending on Chicken. 20 Minutes or More.


  • 8 Skinless Boneless Chicken Thigh (3-oz)
  • 1 Teaspoon Madras curry powder
  • ½ Teaspoon Kosher salt and freshly ground black pepper
  • 1 ½ Teaspoon of Olive Oil
  • ⅓ Cup of Water
  • ¾ Cup Pomegranate Arils (Divided)
  • ½ Cup Plain 2% reduced fat Greek Yogurt
  • 2 Tablespoons Torn Mint Leaves


  1. In a bowl Sprinkle chicken with the curry powder, then salt and pepper. Then Place in a large skillet on medium-heat high. Cook about 5 Minutes on each side until done. 
  2. Then Transfer to a serving platter. 
  3. Add ⅓ cup water to the hot pan. Scraping until brown bits are loosened. ( 1-2 Minutes) 
  4. Place ½ cup arils in a food processor or blender until finely grounded. Pour over a fine sieve. (Discard solids). 
  5. Add yogurt and 1 tablespoon pomegranate liquid. Stir gentle with a whisk. Add to a serving bowl. Then Mix and top with mint
  6. Sprinkle Chicken with Mint and Remaining ¼ cup arils .
  7. Serve with your Sauce.
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