There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.

Ingredients

2 whole boneless, skinless chicken breasts

1 cup walnuts, finely chopped

¼ cup flour

3-4 tablespoons olive oil

2 eggs, lightly beaten

Sauce:

½ cup finely diced onion

1 cup chicken stock

¾ cup pomegranate juice (one large pomegranate)

¼ cup currants

¼ teaspoon cayenne pepper

1 teaspoon fresh mint, finely chopped

Salt and pepper to taste

Cornstarch to thicken, 2-3 teaspoons mixed with cold water

Instructions

Rinse the chicken and divide it into four pieces. Flatten the breasts by covering them with plastic wrap and pounding until they are about ½ an inch thick.

Chop the walnuts finely and combine with the flour in a shallow dish, like a pie plate. Put the eggs into a separate dish.

Salt and pepper the chicken breasts, then dip each piece into the beaten egg. Immediately dredge in the walnut/flour mixture, pressing the coating onto the chicken.

Heat the oil in a skillet. Add the onion and sauté until golden. Remove the cooked onions and set aside.

Add the chicken and brown on both sides, about 10 to 15 minutes or until the chicken is cooked through. Remove the chicken and keep it warm. Do not wash the skillet.

Add the chicken stock and pomegranate juice to the skillet, along with the cooked onion, currants and cayenne pepper. Cook over medium heat for about 5 minutes, then add the mint and cornstarch. When the sauce has thickened slightly, taste and adjust the seasonings.

Pour over the chicken breasts and serve with a side of couscous and cucumber/yogurt salad.

Heat scale: mild to medium

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

6 cloves garlic, minced
1/2 teaspoon turmeric powder
1 teaspoon salt
2 1/2 cups coconut milk, recipe here
1 3-pound chicken, cut up into 3/4-inch cubes
5 small dried red chiles, such as piquins, stems and seeds removed (optional)
4 shallots, peeled and chopped
1 small piece galangal, peeled and chopped (or substitute ginger)
1 whole clove
6 cashew nuts
6 almonds
6 candlenuts (or substitute macadamia nuts or cashews)
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1 curry leaf (optional)
3 tablespoons ghee (recipe here) or vegetable oil
3 bay leaves
2 stalks lemongrass, bulbs included, left whole
1-inch cinnamon stick

Instructions

Combine the garlic, turmeric, salt, and 1 cup of the coconut milk in a non-reactive bowl and marinate the chicken in the mixture for at least 1 hour.

In a food processor, combine the chiles, shallots, galangal, clove, nuts, cumin, coriander, curry leaf, and 1/2 cup coconut milk and puree to a fine paste.

Heat the oil in a large saucepan or wok, add the paste, and stir-fry for about 5 minutes.  Add the chicken, 1 cup coconut milk, and the remaining ingredients and cook, uncovered, over low heat until the chicken is tender, about 40 minutes.  Add a little water if the curry starts to dry out. Remove the bay leaves, lemongrass, before serving, leaving the cinnamon stick as a garnish.    

This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.

Ingredients

2 large onions, chopped
1 2-inch piece of ginger, peeled
10 cloves garlic
2 cups plain yogurt
Salt to taste
1 teaspoon cayenne powder
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon commercial garam masala
1/4 cup ghee (recipe here) or vegetable oil
1 teaspoon mustard seeds
4 green chiles, such as serranos, stems removed, finely minced
1/4 cup lime juice
1 lime, cut into small pieces, for garnish
1 large tomato, diced, for garnish
1/2 cup raw cashew nuts, for garnish
1 large onion, sliced into rings, for garnish
1/4 cup cilantro or mint leaves, for garnish

Instructions

In a food processor or blender, grind the chopped onion, ginger, and garlic into a smooth paste. Combine the paste with the yogurt, salt, cayenne powder, and half of the cumin, coriander and garam masala. Add the chicken pieces, mix well, and marinate at room temperature for 6 hours.

In another skillet, heat the ghee or oil over medium heat for 2 minutes.  Add the mustard seeds, and when they begin to pop, add the chiles.  Pour the ghee or oil (along with mustard and chiles) over the chicken, and continue cooking for 8 to 10 minutes over medium heat or until the moisture evaporates.

Place the chicken in a serving dish. Squeeze the lime juice over the meat, and sprinkle the cumin, coriander, and garam masala over the mixture. Garnish with the lime pieces, cashew nuts, tomato and onion rings, and cilantro or mint leaves.