The Curry Monster came knocking at my door recently. Does he visit your house too? If I allowed him to, he’d take up permanent residence with me but I don’t think Big Man would be overjoyed. He likes curry, but doesn’t have quite the same love affair with it as I do. Fair enough, two’s company, three’s a crowd! Sometimes I come across a dish like this which presses all the buttons for a curry lover and a curry liker alike. If you’re still with me, I’m sure that makes perfect sense…
The Curry Monster told me that he also fancied the tang of pomegranate molasses. I know, it just gets weirder and weirder. None of my old favourite books could help, so I went a-googling and I came across not only a fabulous recipe (which I adapted a little) but also an amazing blog. Do pop over, there’s plenty to enjoy.
Ingredients (to serve 2-3 people)
- 6 chicken thighs, skin on
- 200mls thick yoghurt/ Greek yoghurt
- 2 tbsp gram flour/ chickpea flour
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 1 tsp chilli powder (or less if you want a mild flavour)
- 110mls pomegranate molasses
- ½ tsp garam masala powder
- Salt to taste
Add the gram flour and the yoghurt in a bowl. Mix well to get rid of any lumps to form a thick paste. Next add the ginger and garlic pastes, chilli powder, molasses and the garam masala powder and salt. Add the chicken and mix well making sure to coat them well in the thick marinade. Leave to marinate for a few hours or overnight.
Preheat the oven to 200c/ Gas mark 6. Line a baking tin with foil and put the chicken and marinade in. Roast for approx 40 mins (until the juices run clear when the thigh is pierced) basting half way through cooking. I found that I had lots of lovely sauce which I love, Big Man less so. I drained the sauce off and gave the meat a further 5 minutes in the oven then served the chicken sprinkled with chopped coriander and the sauce on the side.
Serve with your favourite Indian bread, plain boiled rice and whatever else the Curry Monster tells you to cook.
66 thoughts on “Chicken Thighs with Pomegranate Molasses”
Mmmmmmmm, will have to try this one, from one curry addict to another. Danny says he is going to try it in the next few days.
I bet Danny would make a stunning job of it!
That sounds like Ottolenghi meets Indian cuisine. I seem to remember him using pomegranate molasses in his Jerusalem show. It looks delicious 😉
I like the idea of Ottolenghi meeting Indian cuisine! Yes, he uses a lot of pomegranate molasses, I think he was the one who got me started on them 🙂
That could be an interesting TV programme 😉
J Let’s pitch it!
I underlined this recipe to just prepare it as soon as possible!
Oh do let me know if you make it!
I love the mix of savory and sweet in this dish- I’ve never paired pomegranate with chicken before. Thanks for sharing!
Thanks for popping by and glad you liked it!
We are eating lots of curries lately as I scrounge around in the bottom of the freezer for the last of the meat. It NEEDS big helpings of curry flavours.. I have that molasses too! so all good.. c
Ooh give it a go (or a version of it) I think you’ll enjoy it!
Oh delicious! Chickpea flour, ground chili and garam masala…it’s an amazing mix of spices:) love it.
It was such a great flavour – delicate but distinct!
You find some great recipes, Tanya. I rather like the sound of this 🙂
Thanks Jo – I wasn’t sure if I could even make it work, but I did and it was delish!
This sounds so good. A perfect weeknight meal with such great flavors.
It was wonderful – not complicated but packed with gorgeous flavours!
I love anything Indian. The very first port of call that vegans make when they jump off the meat ship is to Indian cuisine, closely followed by Asian. We then learn about just how amazing the Mediterranean cuisine is when it comes to treating veggies with respect. It’s a learning process. Pomegranate molasses is something we can’t get here in Tassie BUT I have a recipe! Who needs a bottle in a shop when you can make your own…now… first source your pomegranates…sigh… 😉
Bet you’ll soon be flooded with Pomegranate Molasses in Tassie – once these things become “trendy” everyone jumps on the bandwagon, but I promise this is something that it worth searching out. Imagine it would be amazing with most veggies J
I checked my chooks for teeth but they had none. I figure, if I want chooks with teeth I am going to have to provide them with dentures. Here is my denture alternative for pomegranate molasses 😉 http://www.finecooking.com/recipes/pomegranate-molasses.aspx
Now that’s clever!!
Well thanks for telling me where that Curry Monster is . . . ’cause he firmly told me he would stay at home this time!!!!! Great recipe and quite a new way for me and . . . . tho’ I have managed to curtail 70% of my blogroll since the beginning of the year as I just cannot manage time – guess what: of course I subscribed and ‘thank you’ to both!!
That Curry Monster is a cheeky little so and so! Glad you’re enjoying the recipes Eha J
I think I need to be a bit more adventurous with my curry cooking. I tend to shy away from anything that might be too hot… However Mr DF is getting a little bored with constant korma and this recipe looks great!
I promise this is not hot – just packed with lovely flavours!
Never knew there is this ingredient called pomegranate molasses until today! Those chicken thighs look so succulent and so delicious!
It was new to me until fairly recently – it’s become quite fashionable but in a good way – such amazing flavour!
Just loved your opening paragraph Tanya! 🙂 And Pete and I would love your curry too!
Have a beautiful week ahead.
🙂 Mandy xo
Aha – you can relate to The Curry Monster too then I think!
Oh, yummy. I am going to Birmingham markets tomorrow so will pick up more ginger (and loads of other stuff) and I have a bottle of pomegranate molasses in the cupboard just waiting for this. Thanks Tanya!
Birmingham is such a great place to buy what you need for a curry. I used to live in Tooting (SW London) which was also brilliant!
You just have to remember that the market is closed on Monday 😬
Oh Noooooooooo L
Oh wow… this sounds mighty fine! Mmmm… and I just happen to have some pomegranate molasses in the fridge (heeheehee… yes I do!).
Oh good – I know it’s not easy to buy pomegranate molasses everywhere!
Another ingredient I need to remember to buy. This looks fantastic.
Do hope you buy some Greg – it’s quite addictive and I’m sure it could be used in some of your wonderful cocktails!
Pomegranate molasses are one of my favourite ingredients….middle eastern flavours add so much to simple dishes…lovely recipe:)
Such a wonderful ingredient – it transforms dishes!
Oooh, this sounds great Tanya! Always looking for extra uses for my pomegranate molasses and I’m sure this would be one that the whole family would enjoy!
It was certainly an all round favourite here, hope it’s the same in your home!
Cuuuuurrrrrrrryyyyyy! Yum! And thanks for the link…what an amazing site!
It’s a great site isn’t it?!
Dangerously so. Curry for breakfast, anyone?!
I regularly have the curry monster at my house; unfortunately it’s usually just for me, so I have to tone down my spicy recipes. Pomegranate molasses would be a good addition though to make my curry dishes more appealing to the rest of my family! Also, thanks for mentioning Maunika Gowardhan’s blog, she has some great recipes too.
It’s a shame we dont’ share our homes with other curry lovers but good that we find ways around the issue! It’s a lovely blog isn’t it?!
Beautiful! Pomegranate molasses are fantastic too; what flavour!
Thanks Frugal – I’m a big fan of pomegranate molasses!
Oooh perfect timing. My husband and I just saw pomegranate molasses at our co-op but didn’t know what it could be used for! Fabulous! 😉
I got into using it through my Ottolenghi cookbooks – it’s wonderful stuff!
I’ll have to get some now. 🙂
Reblogged this on Foodfhonebook.
I love chicken, my son not so much. But my son has to eat what I say haha. So I’m sure this meal will be coming up this week! Yum!
I do hope you (and your son!) enjoy it J
I think this article is interisting to me because I love food that uses chicken as its material essence, thank you for the recipe
Thanks for prescription food. but why nicknamed The Monster Curry ?
A little joke 🙂
I love the cuisine that uses chicken as its material essence, thank you have shared the recipe to use, another time you can try dishes from recipes such as chicken rica rica, opor ayam, chicken soup and more.
I really wanna make this food hihi maybe I’ll tell my mom about this recipe then my mom helps me to make this food
food makes me drool for a very tasty meal like that 🙂
hmm, eat meat with the aroma of delicious meal , I like it 🙂