Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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