Cranberry Curry Chicken over some rice makes a delish, easy weekday supper dish. If you think making a curry is long and laborious, try my recipe. In 30 minutes or less you can have hot steaming curry chicken bursting with the aroma of tart cranberries and rich chicken flavor, courtesy of PERDUE® Signature Chicken Stock!It so easy, it’s the perfect weeknight quick and easy meal to prepare.
I am participating in Weekday supper this week and I was thrilled to receive 2 cases of PERDUE® Signature Chicken Stock to use in my recipe. I love this product because it is all natural, free of antibiotics and tastes rich and smooth. The fact that it is refrigerated means “No preservatives” and that’s a big win with me. I opted to use the low sodium carton which you can find in the refrigerated section of your grocery store and it made my curry delicious and creamy without the cream. Not to mention healthy with less sodium and natural flavor. Learn more about PERDUE® Signature Chicken Stock here: http://www.perduechickenstock.com/
I make curry chicken all the time but this is my first time making Cranberry Curry Chicken and it turned out really good. I used both fresh and dried cranberries so it was literally bursting with cranberries. I used fresh ones in my gravy and dried ones at the end to give it a hint of sweetness and texture. I used two whole cups of the flavorful PERDUE® Signature Chicken Stock in my dish and my family pretty much cleaned it out!The base of any good chicken curry is stock and if you have good stock, your curry will be quite perfect!Learn more about Perdue with great Recipes and Tips From the Kitchen, at http://www.perdue.com/
Cranberry curry chicken
Print recipeIngredients
- 3 Lbs boneless perdue chicken
- 2-3 Cups perdue low sodium chicken broth
- 2 Onions sliced
- 2 Tsp ginger
- 4 Pods garlic
- 1 cup fresh cranberries
- 1 cup dried cranberries
- 2 Tbsp olive oil
- 2 Tsp curry powder
- 1 Tsp turmeric powder (optional)
- 1/2 cup cilantro
- 1 Tsp brown sugar
- 1 Tsp salt
Note
Use Perdue refrigerated chicken broth to get a savory creamy curry. This can be found in the refrigerated section of your local super market.
Directions
| Cut chicken into cubes | |
| Heat oil, add sliced onion, ginger, garlic, cranberries and sauté 3-5 minutes till onions turn translucent | |
| Blend the above mixture, adding a little chicken half cup stock to get a smooth paste. Transfer mixture back to fire and add curry powder and turmeric. Sauté 3-4 minutes till oil floats on top | |
| Add chicken, salt, 1 cup of stalk and cook covered for 10 minutes till chicken is tender. Open lid and cook uncovered adding stalk till you get the consistency you require. Add dried cranberries, cilantro and simmer for 5 minutes | |
| Eat like a soup, with some Indian bread or spooned over rice. | |
Check out recipes from the rest of my weekday supper team all made with PERDUE® Signature Chicken Stock. Recipes you can make in 30 minutes or less and follow our pinterest board for perdue recipes!
http://www.pinterest.com/thesundaysupper/weekdaysupper-recipes-made-with-perdue-chicken/
11/10/14 – Monday – Hot & Sweet Cranberry Curry Chicken by Sue’s Nutrition Buzz
11/11/14 -Tuesday – Creamy Chicken Pasta with Leeks and Shallots by A Kitchen Hoor’s Adventures
11/12/14 -Wednesday – 30-Minute Bistro Chicken by Healthy Delicious
11/13/14 – Thursday – 30 Minute Chicken Pho by I’m Not the Nanny
11/14/14 – Friday – Saffron Chicken Pulao/Pilaf by Soni’s Food
I received PERDUE® Signature Chicken Stock from Perdue in conjunction with a sponsored social media campaign through Sunday Supper LLC. All opinions are my own.
Hi there! I’m Sunithi, AKA Sue, a registered dietitian with a sweet tooth and a passion for eating healthy (quite a combo) currently working as an independent consultant in the DC Metro area. I’m also a blogger, health nut, nutrition geek who jogs to keep sane :)! I love to revamp recipes and add some ‘Nutrition Bytes’ to them. All my recipes are gluten free! I also blog on natural health and fitness! Visit often and drop me a note if you have any nutrition queries!
Sounds great! I love a good curry.
The use of cranberries in this dish is just brilliant! I can’t wait to try this dish and am looking forward to trying Perdue Signature Stock in my holiday recipes.
I’ve had such a big craving for curry lately and your recipe sounds wonderful!! How great it can be done in about 30 minutes too. I will certainly be looking for that new chicken stock.
Ooh loving this delicious curry and with the addition of cranberries I bet it tastes incredible!!And you’re right a good stock makes a good curry 🙂 So Yum!
Su — this looks so delicious! Your photography is gorgeous! Has me drooling!!! I just love curry too!
I am loving this dish! What a great holiday dish but for a quick and easy weeknight meal! I bet the flavors pop! Thanks for sharing.
I LOVE curry and the addition of cranberries makes it beautifully festive! Yum!
What a great combo Sue! Cranberries sound awesome in this curry!
I love the sweetness of the cranberries with the savory curry! It sounds amazing!
I absolutely love the idea of the cranberries in this dish – they are perfect for the fall and winter season, and I can just imagine the awesome flavor!
Can you believe I’ve never had curry before? I keep meaning to try it. This sounds really good!
Sue, this looks amazing. I adore curry. Adding cranberries is a genius idea.
I love how you added the slight sweet/tart to this curry! Looks delicious.
The cranberries. I LOVE the addition of the cranberries. I’m definitely making this one next time I want some curry.
I love the sweet, tart, spicy combo! Autumn flavors in a curry is sooo creative!
This was my first time making a curry dish and it was easy and delicious. It is very healthy too, just veggies, curry and chicken. Amazing!
I love the idea of tossing cranberries in here! So delicious!
this is awesome thank you