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| Home>Indian>Braising> Curried Chicken with Fresh and Dried Cranberries |
 Method:Braising
1. Formula
- 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
- 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
- 1 bunch Chopped fresh cilantro leaves for garnish
2. Nutrition Information
- Calories: 255 kcal
- Carbohydrates: 21 g
- Dietary Fiber: 4 g
- Fat: 5 g
- Protein: 28 g
- Sugars: 15 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. 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.
4. Remark
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.
Notes: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.
Make Ahead Tip
Cool, cover and refrigerate for up to 2 days.
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( From:EatingWell.com ) |
( read Curried Chicken with Fresh and Dried Cranberries ) |
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| Pre:Shrikhand Next:Chandran's Chicken Curry |
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