Quick Chicken Curry

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Photo by Formula Z/S
Quick Chicken Curry 3.2 87 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 536 calories
    • Calories 157 calories from fat
    • 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

Cook the rice according to the package directions.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 seconds. Stir in the tomato juice, wine, and chutney and simmer for 2 minutes to blend the flavors.Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt.Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.

Ingredients

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