Curried Chicken with Fresh & Dried Cranberries

prep time:: 50 min
total time:: 1 hr

Makes 8 servings

Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree. Serve with brown basmati rice.

ingredients

3 teaspoons canola oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch-thick slices
3 tablespoons mild or medium-hot curry powder, divided
2 teaspoons butter
1 small onion, chopped
1 tablespoon yellow mustard seeds
Generous 1/4 teaspoon ground cardamom or cloves
1 15-ounce can 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
1 tablespoon minced fresh ginger
1/4 teaspoon salt, or to taste
Chopped fresh cilantro leaves for garnish

directions

1
1. Heat 1 1/2 teaspoons oil in a nonreactive Dutch oven (see Kitchen Note) over medium-high heat until hot but not smoking. 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. Add the remaining 1 1/2 teaspoons oil to the pot and heat until hot. 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.
2
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.
3
TIP: Kitchen note: A nonreactive pan--stainless steel, enamel-coated or glass--is necessary when cooking acidic foods, such as cranberries, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart an off color and/or off flavor in acidic foods.

notes

NUTRITION INFORMATION: Per serving: 251 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 25 g carbohydrate; 25 g protein; 4 g fiber; 224 mg sodium.

Source: scot