Curried Chicken with Fresh & Dried Cranberries

October/November 2005

Your rating: None Average: 4.2 (45 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

20 Reviews for Curried Chicken with Fresh & Dried Cranberries


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.

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.

Easy to make, tasty
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

Delicious, easy
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!

Great flavors; very thick if recipe is unchanged.

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.

Good combinations; creative recipe

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