Curried Chicken with Fresh & Dried Cranberries
Curried Chicken with Fresh & Dried Cranberries
EatingWell: October/November 2005 8 servings, 3/4 cup each | Active Time: 50 minutes | Total Time: 1 hour
Ingredients
1. 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. 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.
Nutrition Per serving : 246 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 66 mg Cholesterol; 24 g Carbohydrates; 25 g Protein; 4 g Fiber; 224 mg Sodium; 267 mg Potassium
Tips & Notes Make Ahead Tip: Cool, cover and refrigerate for up to 2 days.
Notes: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
If you are interested check out my blog for this recipe......
www.gingerrock.blogspot.com
Take care,
Ginger
EatingWell: October/November 2005 8 servings, 3/4 cup each | Active Time: 50 minutes | Total Time: 1 hour
Ingredients
- 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
1. 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. 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.
Nutrition Per serving : 246 Calories; 6 g Fat; 2 g Sat; 2 g Mono; 66 mg Cholesterol; 24 g Carbohydrates; 25 g Protein; 4 g Fiber; 224 mg Sodium; 267 mg Potassium
Tips & Notes Make Ahead Tip: Cool, cover and refrigerate for up to 2 days.
Notes: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
- 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.
If you are interested check out my blog for this recipe......
Mediterranean Roasted Broccoli & Tomatoes
www.gingerrock.blogspot.comTake care,
Ginger
Open RNY 3/27/01 400 lbs - 170lb. Please visit my blog at www.gingerrock.blogspot.com. You can also find me on facebook www.facebook.com/GingerRock and Twitter www.twitter.com/GingerRock
~Ginger~ 
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