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. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, October/November 2005




Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


Make Ahead Tip: Cool, cover and refrigerate for up to 2 days.

Notes: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.

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.

Nutrition Facts

242 calories; protein 24.6g 49% DV; carbohydrates 23.3g 8% DV; dietary fiber 4g 16% DV; sugars 15.9g; fat 6.2g 10% DV; saturated fat 1.6g 8% DV; cholesterol 65.2mg 22% DV; vitamin a iu 264.3IU 5% DV; vitamin c 6.4mg 11% DV; folate 8.7mcg 2% DV; calcium 39mg 4% DV; iron 2.1mg 12% DV; magnesium 33.5mg 12% DV; potassium 412.5mg 12% DV; sodium 318.3mg 13% DV; thiamin 0.1mg 7% DV.

Reviews (21)

Read More Reviews
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
Really good with some minor changes. I took the suggestion to use thigh meat and really enjoyed it and thought it suited the spices and cranberries better. Basically think if you like your cranberry sauce with dark meat or light meat for Thanksgiving and I think that'll help you decide what color meat to use for this recipe. I added 2 garlic cloves about 1/2 lb of sweet potato and two carrots and a whole 32 oz box of low sodium chic. broth to allow the potatoes/carrots to cook/simmer and later reduce. I had to double the ground cloves and added a lot more curry powder (at least 3 more tbsp's) to account for the added liquids. I also dumped in about 3/4 c of Quinoa about 10-12 minutes before it was ready and served the curry over fresh spinach/greens and really enjoyed the veggies and textures. The flavors are great. I thought it was a little too sweet. So next time I'll probably use less craisins since they're sweetened and maybe more fresh cranberries to balance it out. I'll definitely make this again! Pros: Great flavors; very thick if recipe is unchanged. Cons: A little too sweet for my tastes. Only slightly though. Read More
Rating: 5 stars
Eating Well has done it again. This is a fabulous dish. It is worth all the effort. I would save it for a weekend meal as it is labor intensive but you will not be disappointed. The flavor is perfect. You need not change a thing! YUM. Read More
Rating: 5 stars
A-maz-ing This was my first time using cranberries in a savory dish. I was amazed at how delicious this turned out. The spices married beautifully with the cranberries tart sweetness. I'm thinking of trying it with turkey next time for a non-traditional Thanksgiving. Pros: Wonderful blend of spices (spicy/sweet) Read More
Rating: 5 stars
Family simply adored this simple dish to do but complex to taste. Quick and easy to put together. Read More
Rating: 4 stars
I made this without the onions and substituted celery since I am allergic to onions. It was still very good excellent recipe that I will make again. Possibly will try it with the thigh meat next time to see how that suggested substitution tastes. Read More
Rating: 3 stars
An interesting idea combining chicken curry and cranberries and I like it. Caraflora's suggestion to add garlic was excellent -- the recipe really needs it. Chopped fresh ginger as well I would say. Otherwise it lacks depth. Biggest problem: if you follow the directions you will have rubber chicken. You can't cook cubed pieces of boneless breast for 15-17 minutes. After browning make the sauce without the chicken and re-introduce the chicken to just finish it 3-5 minutes before you serve. Pros: Good combinations; creative recipe Cons: Recipe overcooks the chicken; desperately needs garlic Read More
Rating: 5 stars
I served this at the "Girls Holiday Party." Not only was it delicious but it made a beautiful presentation. I especially liked the idea that I was able to make it the night before and just had to reheat in the oven when it was time to eat. Mary Phoenix AZ Read More
Rating: 5 stars
This is a great dish. I was skeptical but it has a lot of flavor and makes a lot of food. The only changes I made were to add garlic and about 2 cups of fresh broccoli. I also added a little extra broth to get more sauce. It was great makes good leftovers as well. I add a dollop of yogurt on top and lots of cilantro. Pros: Cons: Read More
Rating: 5 stars
This was really good and didn't take as long as I expected. The taste reminded me of autumn. I couldn't find fresh or frozen cranberries so I used a few spoonfuls of whole berry cranberry sauce which worked out okay. Served over basmati rice - yum! Can't wait to take the leftovers for lunch tomorrow! Anonymous Jericho VT Read More