Curried Chicken with Fresh & Dried Cranberries

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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. Recipe by Nancy Baggett for EatingWell.

Curried Chicken with Fresh & Dried Cranberries
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 1 hour

  • 3 teaspoons canola oil, divided

  • 2 pounds boneless, skinless chicken breasts, trimmed 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 (see Note)

  • 1 tablespoon minced fresh ginger

  • 1/4 teaspoon salt

  • Chopped fresh cilantro, for garnish

Directions
  1. Cool, cover and refrigerate for up to 2 days.

  2. 8 servings, 3/4 cup each

  3. Heat 1 1/2 teaspoons oil in a nonreactive Dutch oven (see Note) over medium-high heat. 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. Heat the remaining 1 1/2 teaspoons oil in the pot. 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.

  4. 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.


Nutritional Facts

Servings
8
Per serving
Calories
242
Carbohydrates
23g
Fat
6g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
25g
Cholesterol
65mg
Dietary Fiber
4g
Potassium
421mg
Sodium
318mg
Added Sugars
0g
Exchanges
1.5 fruit
3.5 lean meat
1/2 fat
Carbohydrate Servings
1 1/2

In partnership with EatingWell EATINGWELL® is a registered trademark of EatingWell, Inc.

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1 reply

ohneclue
ohneclue 2016-12-06 21:37:18 -0600 Report

Absolutely terrible recipe. The sweetened cranberries have a total of 133 carbs and 105 of them is PURE SUGAR!!! This translates as 17 carb grams per serving due to the sweetened cranberries that are more accurately called Craisins. The added sugars from the sweetened Craisins provide 13 sugar grams all by themselves. Again, Eating Well should be ashamed. They even have the unhealthy canola oil as the fat in this recipe.l Do they EVER know anything about what's in food and how it works in the body of a diabetic? Guess not.