Persian Style Chicken Curry With Walnuts and Pomegranate

Ingredients

• 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 whole walnuts
• 2 cloves garlic peeled and minced
• 25 g 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 chicken stock (use bouillon for gluten free)
• 2 tbsp honey
• ¼ cup pomegranate molasses **

To Serve:

• 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

 Instructions

• soften the butter during a massive cooking pan/skillet and add the onions. Fry for two minutes then add the chicken. Cook for five minutes, till sealed, stirring often.

• Add the sliced peppers and sliced aubergine and stir. Cook for an extra 2-3 minutes.

• while the chicken and veggies square measure change of state, place the walnuts during a kitchen appliance and mix simply till they address fine crumbs.

• Add the walnuts, garlic and ground almonds to the pan and cook for a moment. Add within the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for an extra minute.

• Add the stock, honey and three-quarters of the syrup. Stir, awaken a mild bubble and simmer for quarter-hour, stirring often.

• style the stew, add additional syrup if required. Cook for an extra five minutes then serve on high of cooked rice or cous cous.

• high with pomegranate seeds, sliced parsley, Spanish onion slices and sliced walnuts.