Pomegranate Curry with White Hibiscus Tea

In Jordan, pomegranates are very popular. In fact, they hold share of Jordan´s agricultural production. Many Jordanian dishes are served with this, for out-siders ‘exotic’ fruit, you can enjoy all year around.

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To appreciate this fruit, I created my absolute favourite curry and named it ‘Pomegranate Curry with White Hibiscus Tea’.

Before starting with the ingredients, I love to tell something about the white hibiscus tea. Every time my husband returns from a business trip, he surprises me with something local. This time white and red hibiscus tea leaves from Sudan, where the tea is also used as a medicine consumed as a cold or warm drink. The white hibiscus tea with its bitter and sour but refreshing taste goes perfectly with spicy dishes like the pomegranate curry.

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As you can see, this dish unites two continents. Curious? …Let´s make it.

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            INGREDIENTS for 4 servings

  • 250 g basmati rice
  • Salt & pepper
  • Olive oil
  • 1 clove of garlic
  • 400 ml coconut milk
  • 2 red/green hot chilis
  • 1 pomegranate
  • 3 medium size green sweet pepper
  • 1 lime
  • A bunch of fresh cilantro
  • 400-500 g organic chicken breast
  • 30 g sliced almond
  • 1 tsp. coconut flakes
  • 1 tsp. turmeric
  • 1 tsp. hot curry
  • 1 tsp. curry
  • 1 tsp. chili flakes
  • White hibiscus leaves or hibiscus tea

              INSTRUCTIONS

  1. Cook the rice (2 cups rice = 4 cups of water) with a pinch of salt.
  2. Cut the chicken breast up into bite size pieces.
  3. Heat the oil in a large pan and add the chicken until its well done.
  4. Meanwhile, cut the sweet pepper and the hot chili into slices.
  5. Add the sweet pepper and the hot chili slices into the pan with the chicken and let it cook until the sweet pepper is soft.
  6. Then, add a tsp. of salt, pepper, hot curry, curry and turmeric and- cook all together for 2 more minutes.
  7. Gradually add the coconut milk, and continuing to stir it.

            Tip: After the coconut milk is added you can add some milk if it gets too sticky in the pan.

  1. Add a clove of garlic and a squeeze of lime and let it cook.
  2. Meanwhile, roast the sliced almonds for a few minutes in a different pan (beware, that they do not burn).
  3. Add the roasted almonds and the coconut flakes in the pan with the other ingredients.
  4. Let all together cook for 10 more minutes.
  5. After it is finished cooking, serve the rice with some fresh cilantro separated from the curry -which comes decorated with pomegranate –(depending on your preference).

Enjoy the curry with some hibiscus tea.

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Cheers with sunbeams.

 

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