Sear the chicken: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and sear until lightly browned on all sides. Remove chicken and set aside.
Cook the aromatics: Add the chopped onion to the pot and cook until softened and translucent, about 5–7 minutes. Stir in garlic and ginger and cook for another minute until fragrant.
Add the spices: Mix in cumin, coriander, turmeric, and red chili powder. Cook for 1 minute until aromatic.
Combine chicken and liquids: Return the seared chicken to the pot. Pour in chicken broth and pomegranate juice. Stir in tomato paste and brown sugar (if using). Season with salt.
Simmer: Bring the mixture to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, or until chicken is tender and fully cooked.
Thicken the sauce: Uncover and continue simmering for 5–10 minutes until the sauce reaches your desired consistency.
Garnish and serve: Sprinkle with chopped cilantro or mint and pomegranate seeds before serving.
Serving Tips
