Curried Chicken with Fresh & Dried Cranberries

20 Reviews
From: EatingWell Magazine October/November 2005

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.

Ingredients 8 servings

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  • 3 teaspoons canola oil, divided
  • 2 pounds boneless, skinless chicken breasts, trimmed 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 (see Note)
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon salt
  • Chopped fresh cilantro, for garnish

Preparation

  • Active

  • Ready In

  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.
  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.
  • 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 information

  • Serving size: 3/4 cup
  • Per serving: 242 calories; 6 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 25 g protein; 9 mcg folate; 65 mg cholesterol; 16 g sugars; 0 g added sugars; 264 IU vitamin A; 6 mg vitamin C; 39 mg calcium; 2 mg iron; 318 mg sodium; 413 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1.5 fruit, 3.5 lean meat, 1/2 fat |

Reviews 20

September 02, 2014
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By: EatingWell User
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. Pros: NULL Cons: NULL
January 08, 2014
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By: EatingWell User
Someone asks for the recipe every time! This is definitely a favorite and every time I serve it, someone wants the recipe - very high praise from some picky people. So far it's been a hit with everyone from 9 year olds to over 70. I have made it per the recipe, no changes, using the milder curry, but it certainly lends itself to some of the suggestions others have made. Pros: Easy to make, tasty Cons: Chicken can be easily overcooked
November 01, 2013
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By: EatingWell User
Won Over Chicken-phobe Husband My husband doesn't much like chicken, but he gives this recipe an enthusiastic A+. I served it alongside Joanne Weir's Spinach Salad with Apple, Dried Apricots & Pappadam Croutons, at FineCooking.com. Pros: Delicious, easy Cons: Lots of prep work
November 05, 2012
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By: echalkley
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.
October 23, 2012
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By: EatingWell User
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
January 19, 2012
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By: EatingWell User
The best curry dish! I made this dish for my family a few nights ago. We all loved so much. Pros: NULL Cons: NULL
April 13, 2011
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By: Barbara
Not for us. This was interesting and sounded good but was not. We usually really like curry. This combo I will not make again. Pros: Cons:
April 10, 2011
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By: emilyvh
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) Cons:
October 24, 2010
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By: EatingWell User
I made this last night and it was fantastic! My only substitution was to use boneless, skinless chicken thighs rather than breast because I like the rich flavor of dark meat better. This dish is a really great east-meets-west blend of a chicken stew and something like murgh makhani (aka butter chicken). Served with brown basmati and kale that was sauteed with minced garlic and ginger and finished with just a splash of honey-ginger infused white balsamic vinegar. Dee-licious, and although it does take an hour to make, it's a pretty easy, calmly-paced hour. This turns out pretty enough for company, but also is just a good, stick-to-your-ribs stew for a chilly autumn night. Pros: Cons: