Photo: Formula Z/S
Prep Time
25 Mins
Other Time
10 Mins
Makes 4 servings with leftovers

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.

How to Make It

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.

Ratings & Reviews

LouisePearl's Review

September 01, 2011
be sure to add the curry with the onion to sear it before cooling it with the tomato sauce. excellent with melon (canteloupe or honeydew - we had cantaloupe with the meal, and honeydew for dessert). I'd mix the onion & oil, then curry (& garlic?), then peppers, then cantaloupe, served as a sauce.. alongside the curried chicken and jasmine rice as a side.

rykev86's Review

August 07, 2011

Crikey's Review

May 16, 2011

goodcooksrock's Review

December 08, 2010
Simple and yummy with a few minor changes. I spiced this up with the addition of 3 Tbsp cayenne and used hot pepper jelly plus 1/2 cup worstershire instead of the chutney. It didn't seem to make much gravy so I added 2 cups mayo mixed with 2 Tbsp tabasco and simmered until thickened. So it came out more like one of those dishes at the Indian buffet that have the "spicy" sign on them - I think its call Chicken Vilnedloor. Anyhow hubby and kids ate it all up.