So happy to see this Indian-inspired chicken curry with cranberries on the menu this week. We are sure you need to warm up your mealtime. This curry is perfect for a fall day and it is not super spicy. We start out curry off by sautéing chopped onions, ginger, and jalapeno with curry powder, mustard seeds and cardamom. Once the onions are cooked the diced chicken breast is added and sautéed. The curry takes form when the chopped tomatoes and chicken stock as added; then the curry comes to a simmer. Lastly dried cranberries and fresh cranberries are added to the curry. This meal is so aromatic and delicious. Be sure to serve the chicken curry a top a bed of steamed rice. The curry comes with a side of our Indian spiced chickpeas salad. This salad has tender chickpeas sautéed with a medley of Indian spices including mustard seeds, cumin, fennel, and red pepper flakes. The spiced chickpeas are folded into a lemon yogurt along with chopped cilantro and mint. Together these two items will make one out of this world dinner or lunch for you to saver.

This meal is ready to warm and enjoy.

Contains dairy