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.
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