Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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