Curried Chicken with Fresh & Dried Cranberries

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Curried Chicken with Fresh & Dried Cranberries

Curried Chicken with Fresh & Dried Cranberries

Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices brighten this zesty Indian-spiced chicken stew. The dish is excellent prepared ahead and reheated, so it is a convenient entree for casual entertaining. Serve with brown basmati rice.

Serves 8

Prep Time 50 min

Total Time 60 min.

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

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.


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