Quick Chicken Curry

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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

Ingredients

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