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Curried Chicken with Fresh & Dried Cranberries

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  50 Minutes
Total Time:  1 Hour
  8 servings, 3/4 cup each
Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree. Serve with brown basmati rice.

Make Ahead Tip: Cool, cover and refrigerate for up to 2 days.
3 teaspoons  canola oil, divided
2 pounds  boneless, skinless chicken breasts, trimmed of fat 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
1 tablespoon  minced fresh ginger
1/4 teaspoon  salt, or to taste
Chopped fresh cilantro leaves for garnish

Kitchen note: 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.
Curried Chicken with Fresh & Dried Cranberries Recipe at
Heat 1 1/2 teaspoons oil in a nonreactive Dutch oven (see Kitchen Note) over medium-high heat until hot but not smoking. 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. Add the remaining 1 1/2 teaspoons oil to the pot and heat until hot. 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Easy Curry Dishes: Chicken to Vegetable
Nutrition Facts per Serving
Yield:   8 servings, 3/4 cup each
Calories: 251
Fat. Total: 6g
Protein: 25g
Carbohydrates, Total: 25g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 66mg
Sodium: 224mg
% Cal. from Fat: 22%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Louise Reviewed: 12/05/2011
Very good
I prepared this for friends, one of whom has restricted salt and potassium. Everyone thoroughly enjoyed it. The cranberries add a little flair to the usual curry flavor. It's a little like including the chutney in the recipe.
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