MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken With Pomegranate & Chillies
 Categories: Chicken, Indian
      Yield: 2 Servings
 
      1 lb Chicken; skinned
      3 tb Oil
    1/4 c  Red onions; finely chopped
      1 ts Garam masala
           Cilantro & green chilies;
           - to garnish
           Salt; to taste

MMMMM--------------------------MARINADE-------------------------------
      2 tb Anardana (dry pomegranate
           - seeds)
      5    Dry red chillies; up to 6,
           - adjust to tolerance
      2 ts Coriander powder
      2 tb Fresh ginger; minced
    1/2 ts Ground nutmeg
      1 ts Oil
      1 ts Salt

MMMMM------------------KACHUMER, (INDIAN SALSA-----------------------
      1 md Red onion; finely chopped
      1    Cucumber; peeled and chopped
      1    Thai green chilli; up to 2
           - (optional)
      2 md Roma tomatoes; chopped
      2 tb Fresh lemon juice
           Black salt; to taste;
           - substitue with normal salt
      1 pn Roasted cumin powder
           - (optional)
 
  Wash the chicken pieces and pat dry using a paper towel. Using a sharp
  knife, make incisions all over in the chicken. Set aside.
  
  In a small sauce pan, lightly dry roast the pomegranate & dry
  chillies. Once roasted tip into your coffee blender and grind to a
  fine mixture. If using ready-made powder, roast the powder too.
  
  In a bowl, add the ground pomegranate & chillies along with rest of
  the marinade ingredients and mix well to combine. Rub this all over
  chicken and, transfer chicken to a glass/plastic bowl, cover with
  cling film & let marinate for at least 6 to 7 hours, refrigerated.
  
  Once marinated, in a cast iron skillet or any heavy bottomed pan, add
  the oil and let it heat on high. Add the chopped onions to the
  skillet and cook the onions until golden brown. About 5 to 7 minutes.
  Once the onions are golden brown, tip in the marinated chicken to the
  pan along with all marinade. On high heat, sear the chicken for 5 to
  8 minutes flipping it so that its lightly browned on all sides. Once
  seared, reduce the heat to medium and let the chicken cook in its own
  juices until completely done. About 10 to 12 minutes.
  
  Note: This time will depend on how thick/big or small your chicken
  pieces are. Please adjust accordingly.
  
  Once the chicken is tender, remove from heat & mix in the garam
  masala. Cover the skillet with a aluminium foil and let sit for 8 to
  10 minutes. Garnish with chopped cilantro, green chillies, and serve
  with kachumer or on own or with rice/flatbreads.
  
  Kachumer (Indian Salsa):
  
  Combine all the chopped vegetables in a bowl. Add fresh lemon juice
  and cumin powder (if using). Refrigerate until ready to serve.
  
  Add salt before serving, mix well.
  
  Note that you can decrease or increase the quantity of vegetables
  from what I have mentioned. The quantities above are what I generally
  use.
  
  Recipe by sanjuro
  
  Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
  chicken-with-pomegranate-chillies.txt>
 
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