Best 2 Cranberry Curry Chicken Recipes

Embark on a culinary adventure with our tantalizing Cranberry Curry Chicken recipe, a harmonious blend of sweet, tangy, and savory flavors. This dish delights the senses with succulent chicken pieces infused with a vibrant blend of spices, aromatic curry, and the refreshing tartness of cranberries.

Accompanying this main course are three equally delectable recipes. Indulge in the creamy richness of our Cranberry Curry Chicken Pasta, where tender chicken and cranberries mingle with a velvety curry sauce, tossed with al dente pasta. For a lighter option, try our flavorful Cranberry Curry Chicken Salad, a delightful combination of chicken, cranberries, celery, and a tangy dressing, served on a bed of crisp greens. And to satisfy your sweet cravings, whip up our Cranberry Curry Chicken Flatbread, a unique fusion of sweet and savory, featuring chicken, cranberries, curry, and a hint of spice, all atop a crispy flatbread. With these diverse recipes, you'll have a delightful culinary experience, whether it's a cozy family dinner or an impressive party spread.

Check out the recipes below so you can choose the best recipe for yourself!

MOROCCAN CHICKEN TAGINE WITH CRANBERRY-CURRY COUSCOUS

Moroccan Chicken Tagine with Cranberry-Curry Couscous image

Named after the pot in which it's cooked, this traditional Moroccan dish makes the most of a delicious mix of spices. The recipe comes from "In Nirmala's Kitchen," by Nirmala Narine.

Provided by Martha Stewart

Number Of Ingredients 17

Ingredients

3 tablespoons extra-virgin olive oil
3 tablespoons unsalted butter
1 chicken (about 3 pounds), cut into 10 pieces
1 tablespoon ground ginger
2 teaspoons ground turmeric
1 teaspoon ground allspice
1 teaspoon cayenne
1 teaspoon ground cumin
1/8 teaspoon saffron threads
1 large onion, chopped
2 tablespoons minced garlic
3 cups homemade or store-bought low-sodium chicken stock
2 tablespoons finely diced preserved lemon
1 cup pitted black Kalamata olives
Sea salt and freshly ground pepper
Cranberry-Curry Couscous
1/4 cup loosely packed cilantro leaves, finely chopped, for garnish

Steps:

In a Dutch-oven or large skillet with a tight-fitting lid, heat oil and butter over high heat. Add chicken and cook on all sides, until lightly browned, about 3 minutes per side. Transfer chicken to a plate and set aside.
Reduce heat to medium-low and add ginger, turmeric, allspice, cayenne, cumin, and saffron; cook, stirring constantly, for 30 seconds. Add onion and garlic and cook, stirring occasionally, for 3 minutes.
Return chicken to skillet. Add stock and preserved lemon; stir to combine. Cover and cook over medium-low heat until chicken is cooked through, about 30 minutes.
Remove skillet from heat and add olives; season with salt and pepper and stir to combine. Cover and let stand 5 minutes. Serve immediately over couscous garnished with cilantro.

CRANBERRY CURRY CHICKEN

Cranberry Curry Chicken image

A recipe from my mother-in-law with a delicious Middle Eastern flavor! Serve with jasmine rice.

Provided by Cborch5

Categories World Cuisine Recipes Asian Indian

Time 1h45m

Yield 10

Number Of Ingredients 5

Ingredients

10 boneless, skinless chicken thighs
2 (16 ounce) cans whole berry cranberry sauce
2 teaspoons curry powder, or more to taste
1 McIntosh apple - peeled, cored, and cubed
1 cup raisins

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken thighs in an 8x8-inch glass baking dish. Stir cranberry sauce, curry powder, apple, and raisins together in a bowl; spread over the chicken.
Bake uncovered until sauce is bubbling and thickened, about 35 minutes. Cover dish with foil, reduce oven heat to 300 degrees F (150 degrees C) and return to oven for 30 more minutes. Reduce temperature to 250 degrees F (120 degrees C) and bake until chicken juices run clear and chicken is no longer pink inside, about 30 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 336 calories, Carbohydrate 46.9 g, Cholesterol 71 mg, Fat 8.3 g, Fiber 2.3 g, Protein 19.9 g, SaturatedFat 2.3 g, Sodium 86.9 mg, Sugar 31.8 g

Tips:

Choose the right chicken: Use boneless, skinless chicken thighs or breasts for a tender and juicy result.
Marinate the chicken: Marinating the chicken in a mixture of yogurt, spices, and herbs helps infuse it with flavor and keep it moist during cooking.
Use fresh cranberries: Fresh cranberries add a tart and tangy flavor to the dish. If you don't have fresh cranberries, you can use frozen cranberries, but make sure to thaw them before using.
Cook the chicken properly: Cook the chicken until it is cooked through but still tender. Overcooking will dry out the chicken and make it tough.
Adjust the spice level: The amount of curry powder and cayenne pepper can be adjusted to suit your taste preferences. If you don't like spicy food, start with a small amount of each spice and gradually increase it until you reach the desired level of heat.

Conclusion:

This cranberry curry chicken is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of tart cranberries, creamy coconut milk, and aromatic spices creates a delicious and satisfying dish that will please the whole family. Serve it with rice, quinoa, or your favorite side dish for a complete and satisfying meal.