-3 teaspoons canola or olive oil, divided
-2 pounds boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/2-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 1/4 teaspoon ground cloves
-1 15-ounce can diced tomatoes with mild green chiles
-1 1/2 cups reduced-sodium chicken broth
-1 cup sweetened dried cranberries (aka Craisins)
-1 tablespoon minced fresh (or ground) ginger
-1/4 teaspoon salt, or to taste
-Chopped fresh cilantro leaves for garnish
1. Heat 1 1/2 teaspoons oil in a deep pan / skillet 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.
-I like to add about 1/4 of the can of coconut milk to the curry mix at the end.