1.Cut pomegranates in half, scoop out pulp. Reserve about cup pulp. Place remaining pulp in a small saucepan with the water and sugar, stir over medium heat, without boiling, until sugar dissolves. Simmer, uncovered, for 5 minutes, strain syrup into a medium heatproof jug.
2.Heat half the oil in a large frying pan, cook chicken, in batches, until browned. Remove from pan.
3.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add flour and spices, cook, stirring, for 1 minute or until mixture is just browned and dry. Gradually stir in stock and pomegranate syrup, cook, stirring, until mixture boils and thickens slightly.
4.Return chicken to pan, simmer, covered, for 5 minutes or until chicken is cooked through. Stir in reserved pomegranate pulp, nuts and coriander, season to taste.
Pomegranate pulp consists of the seeds and the edible pulp surrounding them; it has a tangy sweet-sour flavour
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