Start by placing the whole chicken in a large pot. Add enough water to cover the chicken completely. Throw in the quartered red onions, minced garlic, and fresh ginger. Bring this to a gentle simmer and cook for about 1 hour or until the chicken is tender.
Once the chicken is cooked, carefully remove it from the pot. Put it on a cutting board and let it cool. Reserve the cooking liquid for later—this will taste great in your soup or stock!
While the chicken cools, prepare the sauce. In a large bowl, mix the curry paste, Greek yogurt, honey, and the juice of two lemons. Finely chop the cilantro and add that along with some salt and pepper to taste. You want this sauce to be vibrant and delicious.
Once the chicken has cooled, shred or chop the meat into bite-sized pieces. Discard the skin and bones. Add the meat to the bowl with your sauce. Toss everything together until well coated.
To serve, arrange the shredded chicken on a platter. Garnish with toasted almonds and pomegranate seeds for a delightful crunch and burst of sweetness. Add cucumber slices and poppadoms on the side, making it look inviting.
