Quick Chicken Curry

Quick Chicken Curry
Photo by Formula Z/S

Ingredients

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