What's This?
Serving size 8
Total Time


3 tsp canola oil, divided2 lb boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch-thick slices3 Tbsp mild or medium-hot curry powder, divided2 tsp butter1 small onion, chopped1 Tbsp yellow mustard seed ground cardamom or cloves1 tsp 15-ounce diced tomato with mild green chilies1 can reduced-sodium chicken broth1 ½ cup cranberry, fresh or frozen, thawed, coarsely chopped1 ⅓ cup cranberries1 cup minced fresh ginger1 Tbsp salt, or to taste chopped fresh cilantro leaves for garnish


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.

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.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 8 Total

  • Calories 251 9%
  • Calories from fat 54 10%
  • Total Fat 6gm 22%
  • Saturated Fat 2gm 9%
  • Monounsaturated Fat 2gm 8%
  • Sodium 224mg
  • Total Carbohydrates 25gm
  • Fiber 4gm
  • Protein 25gm
  • Cholesterol 66mg 4%

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Main Dish, Dinner, Healthy, Low Calorie, Chicken, Vegetable, Indian, Easy, Dinner Party

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