Curried Chicken with Fresh and Dried Cranberries (EW Oct/Nov)

[sab1976]

I made this the other night and it is super delicious. The cranberries provide a nice sweetness. I served it with brown rice, but basmati would be very good as well.

If anyone's interested in the recipe, I'll post it.

[Gecko]

This sounds great! Thanks for bringing it to my attention. I subscribe but must have missed it. I must remember to slow down when I am reading my magazines and keep those post-it notes handy :D

[Pam Campbell]

Could you post the recipe? It sounds delicious! TIA :D

[rburganmckinley]

Ooo! This does sound good. Another request here to please post it! :D

[Angelina]

I made it last week, and loved it...:)



* Exported from MasterCook *

Curried Chicken with Fresh and Dried Cranberries

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 teaspoons canola oil -- divided
2 pounds boneless skinless chicken breast halves -- trimmed of fat, cut crosswise into 1/2 inch thick slices
3 tablespoons curry powder -- divided
2 teaspoons butter
1 small onion -- chopped
1 tablespoon yellow mustard seed
1/4 teaspoon cardamom -- ground
1 15 oz. can diced tomatoes with mild green chiles
1 1/2 cups chicken broth
1 1/3 cups Craisins
1 cup cranberries -- fresh OR frozen, thawed, coarsely chopped
1 tablespoon fresh ginger -- minced
1/4 teaspoon salt
chopped fresh cilantro

Heat 1 1/2 teaspoons oil in nonreactive Dutch 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, stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro.

Description:
"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."
Yield:
"3/4 cup"
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Per Serving (excluding unknown items): 247 Calories; 5g Fat (18.8% calories from fat); 28g Protein; 22g Carbohydrate; 3g Dietary Fiber; 68mg Cholesterol; 295mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 1 Fruit; 1/2 Fat.

NOTES : Cool, cover and refrigerate for up to 2 days.

[Angelina]

BTW...my cranberries were frozen and I didn't defrost them or chop them. Just threw them in frozen. They all popped and burst while cooking, so it was ok. :)

Angela

[mmbedard]

Thanks for the review Angelina. I was going through the magazine last night and thought that I must try this one!

[Pam Campbell]

Thank you so much. I am sure I will enjoy it...