Today we tried Curried Chicken Pomegranate, the mix of flavors is so delicious. Pomegranates are in season in the United States only in October and November, but they can be stored in the refrigerator up to two months. Half a medium pomegranate should yield about 1/2 cup seeds.
My thirteen month old loved this dish, however my five year old could live without it. She is more into simple foods that are not strong in flavor.
I made mashed potatoes and a spinach/blackberry/Gorgonzola cheese salad with my own dressing as side dishes to compliment the curried chicken.
Here is the recipe:
1 cup plain fat-free yogurt
1 teaspoon curry powder
1/2 teaspoon ground ginger
1/2 cup pomegranate seeds **
1 large clove garlic, finely chopped or 1 teaspoon of jar of minced garlic
1 lb boneless chicken breast tenders
1.- Heat oven to 350 degree F. Spray square baking dish, with nonstick cooking spray.
2.- Mix yogurt, curry powder, ginger, pomegranate seeds and garlic in medium bowl.
3.- Dip chicken in yogurt mixture and place in baking dish.
4.- Spread remaining yogurt mixture over chicken. Bake for 35 - 45 minutes or until juices run clear.
**One large Roma (plum) tomato, chopped (1/2 cup), can be substituted for the pomegranate seeds.
NUTRITION INFORMATION PER SERVING.
155 3 g
As for the salad:
1 Bag pre-washed spinach
1 pint blackberries
1/4 cup Gorgonzola cheese
3 tablespoon balsamic vinaigrette
6 tablespoon olive oil
1/2 teaspoon black pepper
1 tablespoon chicken bouillon powder
1/2 teaspoon finely chopped garlic
1.- Mix all ingredients except for the Gorgonzola cheese, spinach and blackberries.
2.- Add spinach, blackberries and cheese mix with all ingredients together and serve.
Enjoy this healthy meal as dinner or lunch.