I'm attempting to make this recipe this week... wish me luck!
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
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.