Cranberry tomato curry

While procrastinating on thesis work, I was looking for some "healthy" recipes to use up more of the fresh cranberries I had bought.  I came across an Eating Well recipe for curried chicken with fresh and dried cranberries.  This sounded great.  Not only yummy, but also practical, as I'm trying to work with foods that I have on hand in my freezer or pantry, without having to buy much for added ingredients.  Here's my spin on this yummy recipe which smells great while cooking, and tastes even better!

Cranberry tomato curry
2 tsp olive oil
1 pound boneless, skinless chicken breasts
3 Tbsp hot curry powder
1 Tbsp Maharajah curry powder (a yummy blend from Penzeys spices that has tumeric, coriander, cumin, cardamom, fenugreek, ginger, nutmeg, fennel, cinnamon, black and white pepper, cloves, saffron, and cayenne pepper)
1 Tbsp butter
1 Tbsp yellow mustard seeds
1 onion, chopped
generous 1/4 tsp cardamom
1 can diced tomatoes (15 oz)
2 cups chicken broth (I used my homemade stock... yummy!)
1/2 c sweetened dried cranberries
1 cup fresh cranberries
1 Tbsp minced fresh ginger
1/2 tsp salt

1. Heat the oil in a dutch oven over medium-high heat.  Add the chicken and coat both sides with the Maharaja curry powder.  Cook until the chicken is beginning to brown.  Transfer to a cutting board, allow to cool, then cut into 1 inch pieces.
2. Add butter, onion, and mustard seeds to the pot.  Cook for approximately 4 minutes.  Return the chicken and any juices from the chicken, to the pot.  Sprinkle with the hot curry powder and cardamom and stir to coat chicken with the spices.  Cook, stirring for 1 minute.  Add tomatoes, broth, cranberries, ginger and salt.  Bring to a boil, then reduce to a simmer and cook uncovered for 10 to 12 minutes, or until the mixture reduces slightly and the chicken is cooked through.  Serve over rice.