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.
