Curried Chicken with Fresh & Dried Cranberries
"Fresh and dried cranberries, tomatoes, mustard seeds and fragrant curry spices enliven this zesty chicken stew. Excellent prepared ahead and reheated, it makes a convenient casual company entree. Serve with brown basmati rice. Make Ahead Tip: Cool, cover and refrigerate for up to 2 days...."
INGREDIENTS
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3 teaspoons canola oil, divided
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2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch-thick slices
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3 tablespoons mild or medium-hot curry powder, divided
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2 teaspoons butter
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1 small onion, chopped
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1 tablespoon yellow mustard seeds
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Generous 1/4 teaspoon ground cardamom or cloves
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1 15-ounce can diced tomatoes with mild green chiles
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1 1/2 cups reduced-sodium chicken broth
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1 1/3 cups sweetened dried cranberries
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1 cup cranberries, fresh or frozen, thawed, coarsely chopped
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1 tablespoon minced fresh ginger
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1/4 teaspoon salt, or to taste
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Chopped fresh cilantro leaves for garnish
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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 co
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