Quick Chicken Curry With Tomatoes and Peas |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Hearty and delicious. Ingredients:
1 cup long-grain white rice |
2 tablespoons olive oil |
1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces |
2 teaspoons curry powder |
kosher salt |
pepper |
3/4 cup dry white wine |
1 onion, sliced 1/4 inch thick |
2 garlic cloves, finely chopped |
1 tablespoon fresh ginger, grated |
1 pint grape tomatoes, halved |
3/4 cup frozen peas, thawed |
Directions:
1. Cook the rice according to package directions.
2. Meanwhile, heat 1 T oil in large skillet over medium-high heat.
3. Season the chicken with the curry powder and 1/4 t each salt and pepper and cook until browned, 2-3 minutes per side.
4. Transfer to a bowl.
5. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes.
6. Transfer to the bowl with the chicken.
7. Wipe out the skillet and heat the remaining tablespoon oil over medium heat.
8. Add the onion and cook, covered, stirring occasionally, for 6 minutes.
9. Stir in the garlic and ginger and cook for 1 minute.
10. Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes.
11. Serve over the rice.
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