Dried pomegranate chicken

Method

1. For the marinade: in a food processor or blender, blend the ginger, garlic and water to a paste. Add the remaining ingredients for the marinade.

2. Place the chicken joints in a dish or bowl and cover with the marinade. Cover and marinate for as long as possible, overnight is best.

3. For the chicken: place the marinated chicken in a large non-stick pan with the chillies and water. Cover and cook over a low-medium heat for 20 minutes, stirring from time to time and ensuring that the pan does not boil dry.

4. Uncover the pan and increase the heat . Stir-fry the chicken for 4 minutes. Add more water if necessary. This deepens the flavours.

5. Check for seasoning and tartness, you can add more dried pomegranate powder if you feel it needs it. Add enough boiled water to make a clingy gravy and stir in the coriander leaves.

6. For the pomegranate raita: mix all the ingredients until fully combined.

7. To serve: serve the pomegranate curry with roti or parantha and pomegranate raita for colour.

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Ingredients

For the marinade

15g Garlic
15g ginger root
1 1/2 tsp Salt
1 1/2 tbsp ground coriander
1 1/2 tbsp dried pomegranate seed powder
2 tsp vegetable oil
1 tsp Garam masala
1/4 tsp red chilli powder
25ml water

For the chicken

1 x 1kg chicken, skinned and jointed
1-2 green chillies
75ml water
handful Coriander

For the pomegranate raita

fresh pomegranate seeds
Yogurt
roasted cumin powder

To serve

Roti or parantha bread

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