Ingredients

• 3 teaspoons canola oil, divided
• 2 pounds boneless, skinless chicken breasts, trimmed and cut crosswise into 1/2-inch-thick slices
• 3 tablespoon mild or medium-hot curry powder, divided
• 2 teaspoons butter
• 1 small onion, chopped
• 1 tablespoon yellow mustard seeds
• Gener teaspoon ground cardamom, or cloves
• 1 15-ounce c diced tomatoes with mild green chiles
• 1 1/2 cups reduced-sodium chicken broth
• 1 1/3 cups sweetened dried cranberries
• 1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Note)
• 1 tablespoon minced fresh ginger
• 1/4 teaspoon salt
• Chopped fresh cilantro, for garnish

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Cooking Directions

Step 1

Heat 1 1/2 teaspoons oil in a nonreactive Dutch oven (see Note) over medium-high heat. Add half the chicken pieces and sprinkle with a generous 1/2 teaspoon curry powder. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes. Transfer to a large plate. Heat the remaining 1 1/2 teaspoons oil in the pot. Add the remaining chicken; sprinkle with another generous 1/2 teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.

Step 2

Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2 to 4 minutes. Return the chicken and any accumulated juices to the pot, sprinkle with the remaining curry powder and cardamom (or cloves); stir to coat the chicken with the spices. Cook, stirring, for 1 minute. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt. Bring to a boil, reduce heat to a simmer and cook, uncovered and stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro.