Persian Style Chicken Curry With Walnuts and Pomegranate
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Kitchen Sanctuary · by Nicky Corbishley★ 4.9 (10)

Persian Style Chicken Curry With Walnuts and Pomegranate

NUTRITION · PER SERVING40M COOK
CAL 50%·PRO 100%
CARBS 115G46% OF CAL
12G FIBER0G ADDED0G INTRINSIC81G OTHER22G TOTAL SUGAR
FAT 33G30% OF CAL
7G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Persian fesenjan-inspired curry with chicken, walnuts, pomegranate, and warm spices like turmeric and cinnamon. Tart and nutty with tender vegetables. Serve over rice or couscous.

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Nutrition & ingredients

Ingredients

serves 4
  • 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 (3.2 oz) whole walnuts
  • 2 cloves garlic (peeled and minced)
  • 25 g (1/3 cup) 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 (2 cups) chicken stock (use bouillon for gluten-free)
  • 2 tbsp honey
  • 85 g (1/4 cup) pomegranate molasses (**)
  • 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
PREP
10M
SODIUM
706MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.