I’ve had a few unforgettable meals out at restaurants, and they always seem to share the same characteristics. The meal starts with an assortment of appetizers to share, perhaps a salad, and a bread basket, all of which are amazing. And in the midst of stuffing my face with these goodies, the main entrée arrives. And that main entrée perfectly complements everything I’ve eaten so far. I can dip an appetizer in the sauce of the main dish, and spread some main dish on the bread from the bread basket. And all this is happening in the presence of amazing company. I leave the restaurant extremely full, but completely happy.
This crock pot cranberry chicken curry reminds me of an unforgettable meal I shared with my mom about 7 years ago. For my birthday, she treated me to an afternoon on the town to see the Broadway show Wicked and then we grabbed a bite to eat afterwards. What made this afternoon extra special was the fact that I had a newborn baby at home and it was the first time in almost 3 months that I’d left the house without him. Of course I was a ball of emotions, but it turns out a fabulous show and an unforgettable meal will help you forget about baby feeding schedules and sleepless nights.
We dined at a hip Asian fusion restaurant in downtown Minneapolis, feasting on endless carts of dim sum and just when we thought the meal couldn’t get any better, the main entrée came out…and it happened to be cranberry chicken curry. It was such an innovative dish —rich and velvety curry chicken with a punch of sweet cranberry in every bite. Ever since I started this blog, this dish has been on my must-recreate-now list.
Thankfully, it’s an easy one to throw together in the slow cooker! Prep the chicken before you leave for work. All day, it simmers in spices, broth, and coconut milk. You’ll arrive home to the vibrant and comforting aroma of curry. Try to stop yourself from grabbing a fork right away and nabbing a small bite of the perfectly tender and juicy chicken.
Sauté your veggies and cranberries with even more spices and combine everything with the shredded chicken. Finish the dish off with a scoop of Greek yogurt to give it a creamy and tangy texture. I served the chicken with a side of made basmati rice, sautéed kale, and warm naan for an unbelievably comforting meal that hit the spot on a frigid below-zero day in Minnesota and reminded me of warm memories with my mom.
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon curry powder
- 1 teaspoon garam masala (optional)
- 1½ teaspoons salt
- ½ teaspoon pepper
- 1½ pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ onion, chopped
- 3 cloves garlic, minced
- 3 carrots, finely chopped
- ½ teapoon salt
- 1 tablespoon curry powder
- 1 cup dried cranberries
- 2 teaspoons honey
- ½ cup Greek yogurt
- Chopped cilantro
- Chopped cashews
- A dollop of Greek yogurt
- Prepare the chicken: In a crock pot, whisk together the coconut milk, chicken broth, curry powder, garam masala, salt and pepper. Place the chicken in the crock pot, cover and cook for 4 hours on high or 8 hours on low. When the chicken is done cooking, shred it directly in the crock pot.
- Prepare the veggies: Then, prepare the veggies. Heat the olive oil in a sauté pan over medium heat. Add in the onion, garlic, and carrots. Sprinkle with salt. Cook for 8-10 minutes until vegetables have softened. Stir in the curry powder and dried cranberries. Add the vegetable mixture to the crock pot and mix everything together. Then, stir in the honey and Greek yogurt.
- Garnish: Top with chopped cilantro, chopped cashews, and a dollop of Greek yogurt.