Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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