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.
Curried Chicken with Fresh & Dried Cranberries
From EatingWell: 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.
19 Reviews for Curried Chicken with Fresh & Dried Cranberries
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.
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!
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.
I made this dish for my family a few nights ago. We all loved so much.
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