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Quick Chicken Curry

Quick Chicken Curry
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Serves 6| Hands-On Time: | Total Time:



  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.
By October, 2003

Nutritional Information

  • Per Serving
  • Calories 536Calories From Fat 157
  • Fat 18g
  • Sat Fat 4g
  • Cholesterol 125mg
  • Sodium 573mg
  • Protein 52g
  • Carbohydrate 36g
  • Sugar 4g
  • Fiber 3g
  • Iron 4mg
  • Calcium 69mg
What does this mean? See Nutrition 101 .

Quick Tip

Don’t uncover the pan or stir the rice during cooking. If it is done before you’re ready to serve, place a folded towel over the pan and replace the lid.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.