Curried Chicken with Fresh & Dried Cranberries

October/November 2005

Your rating: None Average: 4.2 (43 votes)

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.

"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...
Curried Chicken with Fresh & Dried Cranberries

Makes: 8 servings, 3/4 cup each

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Total Time:


  • 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


  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.

Tips & Notes

  • 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.


Per serving: 246 calories; 6 g fat (2 g sat, 2 g mono); 66 mg cholesterol; 24 g carbohydrates; 0 g added sugars; 25 g protein; 4 g fiber; 224 mg sodium; 267 mg potassium.

Nutrition Bonus: Niacin (50% daily value), Selenium (32% dv), Fiber (15% dv)

Carbohydrate Servings: 1 1/2

Exchanges: 1 1/2 fruit, 3 1/2 very lean meat, 1/2 fat

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Recipe Categories

Ease of Preparation
Total Time
1 hour or less
8 or more
Main Ingredient
Preparation/ Technique

New Year's Eve
Type of Dish
Main dish, poultry
October/November 2005
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