Recipes

Quick Chicken Curry:

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.

Curried Chicken Salad with Grapes:

In a large bowl, stir together the chicken curry, celery, onion, and mayonnaise. Season with salt and pepper and fold in the grapes and spinach.

Quick Chicken Curry:

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

Curried Chicken Salad with Grapes:

This recipe goes with Quick Chicken Curry

Reserved frozen chicken curry, thawed

3 stalks celery, chopped (about 1 1/2 cups)

1 small red onion, chopped (about 1/2 cup)

3/4 cup mayonnaise

1 medium bunch seedless green grapes, halved (about 1 1/2 cups)

1 10-ounce bag baby spinach leaves

Thaw the frozen chicken curry in the refrigerator the day before serving.