1. Cut the chicken into small cubes. 2. Dice onions and mince ginger. 3. Use a generous spray of cooking oil in a pan. 4. Sprinkle oiled pan lightly with curry powder. 5. Add chicken into pan and lightly cover with curry powder. 6. Cook on medium-high heat until brown stirring frequently. (5-10 minutes). 7. Transfer to bowl or plate. 8. Add butter (can you cooking spray), onion and mustard seeds to the same pan and cook until seeds pop and onion browns. (3-6 minutes). 9. Place chicken to pot or crock pot. 10. Stir in tomatoes, broth (can add more if dry), onions, cranberries, ginger, curry (to taste), salt (to taste), and garam masla (can be left out). 11. Crock pot on high for 4-5 hours or low for 5-8 hours. 12. Add water or more broth if needed. 13. Serve over jasmin or brown rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
