Curried Chicken with Fresh and Dried Cranberries

Ingredients:

3 teaspoons oil, divided
2 pounds boneless skinless chicken breast, cut into 1/2″ slices
3 tablespoons curry powder, divided
2 teaspoons butter
1 small onion, chopped
1 tablespoon yellow mustard seed
1/4 teaspoon cardamom, ground
1 15 ounce can diced tomatoes with mild green chiles
1 1/2 cups chicken broth
1 1/3 cups dried cranberries
1 cup fresh cranberries, coarsely chopped
1 tablespoon fresh ginger, minced
1/4 teaspoon salt
cilantro for garnish

Procedure:

Heat 1 1/2 teaspoons oil in nonreactive Dutch 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, stirring occasionally, until the mixture reduces slightly and the chicken is cooked through, 10 to 12 minutes more. Serve garnished with cilantro. Makes 6-8 servings.