Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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

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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