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Category: Poultry
Prep Time: Cook Time: Total Time:
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
15-ounce can diced tomatoes with mild green chilis
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
Preparation
1. Heat 1-1/2 teaspoons oil in a non-reactive Dutch oven over medium-high heat until hot but not smoking.
2. Add half the chicken pieces and sprinkle with a generous 1/2 teaspoon curry powder.
3. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes.
4. Transfer to a large plate.
5. Add the remaining 1-1/2 teaspoons oil to the pot and heat until hot.
6. 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.
7. Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2-4 minutes.
8. 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.
9. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt.
10. 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, 10-12 minutes more. Serve garnished with cilantro.
Serves 8.
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Curried Chicken with Fresh and Dried Cranberries
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Category: Poultry
Prep Time: Cook Time: Total Time:
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
15-ounce can diced tomatoes with mild green chilis
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
Preparation
1. Heat 1-1/2 teaspoons oil in a non-reactive Dutch oven over medium-high heat until hot but not smoking.
2. Add half the chicken pieces and sprinkle with a generous 1/2 teaspoon curry powder.
3. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes.
4. Transfer to a large plate.
5. Add the remaining 1-1/2 teaspoons oil to the pot and heat until hot.
6. 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.
7. Add butter, onion and mustard seeds to the pot; cook, stirring, until the seeds pop and the onion begins to brown, 2-4 minutes.
8. 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.
9. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt.
10. 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, 10-12 minutes more. Serve garnished with cilantro.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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