Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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