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!