Curried Chicken with Fresh and Dried Cranberries
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 167.8
- Total Fat: 3.9 g
- Cholesterol: 32.9 mg
- Sodium: 285.1 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 3.7 g
- Protein: 14.9 g
View full nutritional breakdown of Curried Chicken with Fresh and Dried Cranberries calories by ingredient
Introduction
(from EatingWell.com)(from EatingWell.com)
Number of Servings: 8
Ingredients
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Ingredients
* 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
* 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
* 1 tablespoon minced fresh ginger
* 1/4 teaspoon salt, or to taste
* Chopped fresh cilantro leaves for garnish
Directions
Directions
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.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user AXO_09.
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.
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.
Number of Servings: 8
Recipe submitted by SparkPeople user AXO_09.