Persian Style Chicken Curry With Walnuts and Pomegranate


  • 2 tbsp unsalted butter
  • 1 medium brown onion peeled and diced
  • 3 chicken breasts diced
  • 1 red bell pepper deseeded and sliced
  • 1 yellow bell pepper deseeded and sliced
  • 1 small aubergine/eggplant chopped into bite-size chunks
  • 90 g whole walnuts
  • 2 cloves garlic peeled and minced
  • 25 g ground almonds (almonds meal - the grainy type, not the flour version)
  • ½ tsp turmeric
  • ½ tsp salt
  • pinch of ground black pepper
  • ¼ tsp cinnamon
  • zest of half a lime
  • 480 ml chicken stock (use bouillon for gluten free)
  • 2 tbsp honey
  • ¼ cup pomegranate molasses **

To Serve:

  • Boiled rice or cous cous
  • Seeds from half of a fresh pomegranate
  • Small bunch flat-leaf parsley roughly chopped
  • 1/2 small red onion peeled and thinly sliced
  • 8-10 walnuts roughly chopped


  • soften the butter during a massive cooking pan/skillet and add the onions. Fry for two minutes then add the chicken. Cook for five minutes, till sealed, stirring often.
  • Add the sliced peppers and sliced aubergine and stir. Cook for an extra 2-3 minutes.
  • while the chicken and veggies square measure change of state, place the walnuts during a kitchen appliance and mix simply till they address fine crumbs.
  • Add the walnuts, garlic and ground almonds to the pan and cook for a moment. Add within the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for an extra minute.
  • Add the stock, honey and three-quarters of the syrup. Stir, awaken a mild bubble and simmer for quarter-hour, stirring often.
  • style the stew, add additional syrup if required. Cook for an extra five minutes then serve on high of cooked rice or cous cous.
  • high with pomegranate seeds, sliced parsley, Spanish onion slices and sliced walnuts.


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from #Bangladesh #News aka Bangladesh News Now!!!

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