Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

  • 2 tablespoons chutney (chopped if very chunky)
  • 8 skinless, boneless chicken-breast halves (about 3 pounds), cut
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • ½ cup dry red wine
  • 2 tablespoons curry powder (preferably Madras)
  • ½ cup tomato juice
  • + 9 more ingredients
    • 1 teaspoon kosher salt
    • 1 teaspoon kosher salt
    • 2 tablespoons chutney (chopped if very chunky)
    • 8 skinless, boneless chicken-breast halves (about 3 pounds), cut
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • ½ cup dry red wine
    • 2 tablespoons curry powder (preferably Madras)
    • ½ cup tomato juice

Accompaniments: 2 cups cooked rice; 1/2 cup salted, shelled peanuts; 1/2 red bell pepper, slivered; and 3 scallions, slivered. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes. Add the curry powder and cook, stirring, for 30 sec...

View full recipe at My Recipes

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