Quick Chicken Curry

Quick Chicken Curry
Formula Z/S
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Serves 6
preparation
25
minutes
cooking
35
minutes

Ingredients

1
cup
white rice
1
large onion, chopped
2
tablespoons
olive oil
2
tablespoons
curry powder (preferably Madras)
1/2
cup
tomato juice
1/2
cup
dry red wine
2
tablespoons
chutney (chopped if very chunky)
8
skinless, boneless chicken-breast halves (about 3 pounds), cut into 1-inch pieces
1
teaspoon
kosher salt
1/2
cup
salted shelled peanuts
1/2
red bell pepper, slivered
3
scallions, slivered

Directions

  1. Cook the rice according to the package directions.
  2. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes.
  3. Add the curry powder and cook, stirring, for 30 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.
  4. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt.
  5. Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.
Leslie Pendleton
September 2003

Nutritional Information

  • Per Serving
  • Calories From Fat 157
  • Fat 18 g
  • Sat Fat 4 g
  • Cholesterol 125 mg
  • Sodium 573 mg
  • Protein 52 g
  • Carbohydrate 36 g
  • Sugar 4 g
  • Fiber 3 g
  • Iron 4 mg
  • Calcium 69 mg
What does this mean? See Nutrition 101.

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