Recipe Courtesy of Mitula Patel from the EatingWell Archives

1. 3 teaspoons canola oil, divided
2. 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-inch- thick slices
3. 3 tablespoons mild or medium-hot curry powder, divided
4. 2 teaspoons butter
5. 1 small onion, chopped
6. 1 tablespoon yellow mustard seeds
7. 1/4 teaspoon ground cardamom or cloves
8. 1 (15 ounce) can diced tomatoes with mild green chiles
9. 1 1/2 cups reduced-sodium chicken broth
10. 1 1/3 cups sweetened dried cranberries
11. 1 cup cranberries, fresh or frozen, thawed, coarsely chopped
12. 1 tablespoon minced fresh ginger
13. 1/4 teaspoon salt, or to taste
14. 1 bunch Chopped fresh cilantro leaves for garnish
15. Yield: 8 servings
16. 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.
17. 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.