Quick Chicken Curry

Quick Chicken Curry Recipe
Photo: Formula Z/S
Chicken Curry is one of the most popular items in Indian cuisine, and this quick version has a prep time of only 25 minutes. Serve over rice and top with peanuts and bell pepper strips. Another bonus for this recipe is that you can make the chicken mixture ahead and freeze it for up to 3 months.

Yield:

Makes 4 servings with leftovers

Recipe from

Real Simple

Recipe Time

Prep: 25 Minutes
Other: 10 Minutes

Nutritional Information

Calcium 59 mg
Calories 462
Caloriesfromfat 33 %
Carbohydrate 33 g
Cholesterol 94 mg
Fat 17 g
Fiber 3 g
Iron 3 mg
Protein 42 mg
Satfat 3 g
Sodium 270 mg

Ingredients

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
1 teaspoon kosher salt

Preparation

Accompaniments: 2 cups cooked rice; 1/2 cup salted, shelled peanuts; 1/2 red bell pepper, slivered; and 3 scallions, slivered.

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 half the chicken curry over rice. Top with the peanuts, bell pepper, and scallions. Freeze the remaining chicken curry.

To Freeze: Spoon the chicken curry into a freezer container. Cover and freeze for up to 3 months.

To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve Quick Chicken Curry as is, cover with plastic wrap and heat in the microwave for 7 to 9 minutes or until heated through, stirring once. Or spoon into an ovenproof baking dish. Cover with foil and place in a 325° F oven for 20 to 25 minutes or until heated through.

Note:

Leslie Pendleton,

October 2003
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