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Curried Chicken with Fresh & Dried Cranberries
EatingWell Test Kitchen
“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.”
3 teaspoons canola oil, divided
2 pounds boneless, skinless chicken breasts, trimmed and cut crosswise into ½-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 ¼ teaspoon ground cardamom, or cloves
1 15-ounce can diced tomatoes with mild green chiles
1½ cups reduced-sodium chicken broth
1⅓ cups sweetened dried cranberries
1 cup cranberries, fresh or frozen, thawed, coarsely chopped (see Note)
1 tablespoon minced fresh ginger
¼ teaspoon salt
Chopped fresh cilantro, for garnish
1Heat 1½ teaspoons oil in a nonreactive Dutch oven (see Note) over medium-high heat. Add half the chicken pieces and sprinkle with a generous ½ teaspoon curry powder. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes. Transfer to a large plate. Heat the remaining 1½ teaspoons oil in the pot. Add the remaining chicken; sprinkle with another generous ½ teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.
2Add 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.