Curried Chicken with Fresh & Dried Cranberries

(from kylerhea’s recipe box)

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.

To make ahead: Cool, cover and refrigerate for up to 2 days.

Source: Eating Well website via RealAge

Cook time: 60 minutes
Serves 8 people

Categories: CHICKEN, MAIN DISH, MAKE AHEAD

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. 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. 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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