Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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