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

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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