Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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