Quick Chicken Curry

Ingredients

• 1  cup  white rice
• 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 into 1-inch pieces
• 1  teaspoon  kosher salt
• 1/2  cup  salted shelled peanuts
• 1/2  red bell pepper, slivered
• 3  scallions, slivered

Directions

1. Cook the rice according to the package directions.
2. In a large, deep skillet, cook the onion in the oil over medium heat, stirring, until golden brown, about 10 minutes.
3. 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.
4. Add the chicken and simmer, covered, stirring occasionally, until cooked through, about 10 minutes. Add the salt.
5. Serve the chicken over the rice. Top with the peanuts, bell pepper, and scallions.