Quick Chicken Curry

Directions

1. 1
   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.
2. 2
   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.
3. 3
   Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes.
4. 4
   Add the salt.
5. 5
   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.