Fredericksburg.com

Basic Info

Title:

Weeknight Chicken Curry

Rating:

Source:

adapted from RealSimple.com

Notes:

Everything on this list is something I consider a pantry, fridge or freezer staple. Look for chutney in the international foods aisle, or near jarred pickles and condiments. You can put jarred chutney out in a pretty dish with some good sausage as a great last-minute appetizer.

Ingredients:

1 onion, chopped
2 tablespoons olive oil
2 tablespoons curry powder
1 5.5-oz. can tomato juice
1/2 cup dry red wine or dry sherry
2 tablespoons chutney
A sprinkling of kosher salt
1 pound skinless, boneless chicken breasts
1 cup brown basmati rice, uncooked
1 cup dry-roasted peanuts, chopped
Chopped fresh vegetables, such as scallions or bell peppers, for garnish

Procedure:

1. Cook rice, following directions on the package.
2. Cut chicken breasts into roughly half-inch cubes.
3. Cook onion in skillet on medium-high for about 10 minutes or until golden brown.
4. Add curry powder, stir and cook for about 30 seconds.
5. Stir in tomato juice, wine and chutney. Use the liquids to scrape the cooked powder off the pan.
6. Simmer for two minutes.
7. Season chicken with salt and add to the pan.
8. Simmer until cooked through, about 10 minutes.
9. Serve over rice with the chopped peanuts and any fresh chopped vegetables you have on-hand. I like scallions or bell peppers.

Servings:

Cook Time:

45 minutes