Preparation time: 1 hour
3 teaspoons canola oil, divided
2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into ½-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 ¼ teaspoon ground cardamom or cloves
1 15-ounce can diced tomatoes with mild green chiles
1 ½ 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
¼ teaspoon salt, or to taste
Chopped fresh cilantro leaves for garnish
1. Heat 1-½ teaspoons oil in a non-reactive Dutch oven over medium-high heat until hot but not smoking.
2. Add half the chicken pieces and sprinkle with a generous ½ teaspoon curry powder.
3. Cook, stirring occasionally, until the chicken is beginning to brown, about 5 minutes.
4. Transfer to a large plate.
5. Add the remaining 1-½ teaspoons oil to the pot and heat until hot.
6. Add the remaining chicken; sprinkle with another generous ½ teaspoon curry powder and cook, stirring occasionally, until beginning to brown, about 5 minutes. Transfer to the plate.
7. 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.
8. 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.
9. Stir in tomatoes, broth, dried and fresh cranberries, ginger and salt.
10. 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.