Persian Style Chicken Curry With Walnuts and Pomegranate (2024)

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By Nicky Corbishley

• ▢ 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 **

To Serve:

• ▢ boiled rice
• ▢ or Cous cous
• ▢ seeds from half of a fresh pomegranate
• ▢ small bunch flat-leaf parsley roughly chopped
• ▢ ½ small red onion peeled and thinly sliced
• ▢ 8-10 walnuts roughly chopped

• Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.

  2 tbsp unsalted butter, 1 medium brown onion, 3 chicken breasts

• Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.

  1 red bell pepper, 1 yellow bell pepper, 1 small aubergine/eggplant

  See Also

  Easy French Onion Soup Recipe | The Gracious Pantry

• Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.

  90 g (3.2 oz) whole walnuts

• Add the walnuts, garlic and ground almonds to the pan and cook for a minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.

  2 cloves garlic, 25 g (1/3 cup) ground almonds, ½ tsp turmeric, ½ tsp salt, pinch of ground black pepper, ¼ tsp cinnamon, zest of half a lime

• Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.

  480 ml (2 cups) chicken stock, 2 tbsp honey, 85 g (1/4 cup) pomegranate molasses

• Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.

  boiled rice, or Cous cous

• Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

  seeds from half of a fresh pomegranate, small bunch flat-leaf parsley, 1/2 small red onion, 8-10 walnuts roughly chopped

To store in the freezer, allow the Persian stew to coo , then place in a sealed tub and freeze for up to 1 month (don't add the pomegranate seeds or parsley). Defrost in the fridge or at room temperature, then reheat in a pan until piping hot. Serve topped with pomegranate seeds and chopped parsley.

** Sourcing Pomegranate molasses:
I believe in the US, you’d be able to get hold of it at any Middle Eastern or Kosher store. Amazon sells it, and I think you may find it at Walmart. It’s sometimes called pomegranate syrup.
Alternatively there are a couple of ways you can make it at home (sourced from UKTV.co.uk):
1. Squeeze the juice from a large pomegranate then boil the liquid until it has reduced to just two tablespoons.
or
2. Take 3 cups (720ml) pomegranate juice, 1/2 cup (100g) sugar and 1/2 cup (120ml )lemon juice and simmer until reduced to 1 cup (240ml).

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Nutritional Information is per serving, without serving suggestion of boiled rice or couscous.