• 8servings
  • 60minutes
  • 251calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, D, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 teaspoons canola oil , divided

  2. 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch-thick slices

  3. 3 tablespoons mild or medium-hot curry powder , divided

  4. 2 teaspoons butter

  5. 1 small onion , chopped

  6. 1 tablespoon yellow mustard seeds

  7. Gener teaspoon ground cardamom or cloves

  8. 1 15-ounce can diced tomatoes with mild green chiles

  9. 1 1/2 cups reduced- sodium chicken broth

  10. 1 1/3 cups sweetened dried cranberries

  11. 1 cup cranberries, fresh or frozen, thawed, coarsely chopped

  12. 1 tablespoon minced fresh ginger

  13. 1/4 teaspoon salt , or to taste

  14. Chopped fresh cilantro leaves for garnish

Instructions Jump to Ingredients ↑

  1. 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.

  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.

  3. 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.


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