Serves 4-6

Half a chicken, cut into pieces, skinless
1 large onion, sliced thin
2 cloves garlic, minced
1/4 lb walnuts, toasted and ground
2.5 cups POM Wonderful pomegranate juice
1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp chilli powder or 2-3 green chillies, chopped (optional)
1-2 tbsp sugar
1/2 tsp cardamom powder (or 4 cardamom, just bruised to open them up)
2 tbsp lime juice
Salt & pepper to taste
3 tbsp canola oil

Cilantro for garnish

1. Brown the chicken in 2 tbsp of oil in a heavy-bottomed pan. Then remove from the pan and set aside. Add in the remaining oil and saute the onions till golden. Add in the garlic and saute for another minute. Then sprinkle in the salt, pepper, cinnamon, nutmeg and chilli powder/green chillies (if using).

2. Mix the walnut paste into the onion mixture. Add the browned chicken pieces and toss to coat. Stir in all the pomegranate juice. Bring to a boil, reduce heat to low, and simmer for at least an hour - until the sauce has thickened, the walnuts have released their oil, and mixture has reduced to half its original volume.

3. Stir in lime juice and sugar according to taste. Adjust seasoning. Add the cardamom at this point and let it cook for a further 20 mins.

4. Let cool, then refrigerate overnight - this really does taste better the next day, and I'm not just saying that! Best served with hot basmati rice.