Curry powder is the workhorse of the spice world: as a blend of many spices it does the work for us. The combination of the aromas of the curry combined with the crunch of the pomegranate seeds will have you coming back to this dish time after time.
8 boneless, skinless chicken thighs
Freshly cracked pepper
2 tablespoons (30 mL) coconut or vegetable oil
2 teaspoons (10 mL) curry powder
1 cup (250 mL) chicken stock
1/2 cup (125 mL) plain yogurt or sour cream
1 cup (250 mL) pomegranate seeds
4 cups (1 L) hot, cooked rice
Pat dry the chicken, and season with salt and pepper.
In a large, heavy frying pan over medium heat, heat oil and blend in the curry powder. Fry for one minute, stirring.
Add the chicken, increase the heat to medium-high and fry until browned, turning, about three minutes per side. Cook it in batches if necessary. Remove the chicken to a plate.
In the same pan, add the stock and bring it to a boil over medium-high heat, scraping the bottom of the pan to incorporate any bits of chicken that may have stuck. Continue to cook, stirring, for about five minutes.
Lower heat to medium. Return the chicken to the pan, and cook until its juices run clear, about 15 minutes.
Top the chicken with yogurt, and let it warm and run into the sauce.
Remove from heat and sprinkle with pomegranate seeds.
Serve over rice.