Quick Chicken Curry

Gluten Free
Dairy Free
Health score
28%
Quick Chicken Curry
25 min.
4
512kcal

Suggestions


Are you looking for a quick and delicious meal that satisfies your cravings while adhering to gluten-free and dairy-free diets? Look no further than this Quick Chicken Curry! Ready in just 25 minutes, this flavorful dish is perfect for busy weeknights or casual gatherings with family and friends.

The secret to this mouthwatering curry lies in its simple yet aromatic ingredients. With the warm, fragrant notes of Madras curry powder and the rich depth of dry red wine, your taste buds will be dancing with joy as you savor each bite. The addition of chutney and tomato juice gives it a delightful tang, while the golden-brown onions provide a sweet caramelized flavor that beautifully complements the tender chicken.

This recipe serves four and clocks in at a satisfying 512 calories per serving, making it an excellent choice for a wholesome lunch or dinner. To elevate your dining experience, serve it over a bed of fluffy rice, topped with crunchy peanuts, vibrant slivers of red bell pepper, and fresh scallions. Not only is this dish a feast for the senses, but it also offers a generous protein punch to keep you energized throughout the day.

What's more, any leftovers can be easily frozen and reheated for a busy day when you need a quick meal solution. So, whip up this delightful Quick Chicken Curry and treat yourself and your loved ones to a taste of delightful comfort in every mouthful!

Ingredients

  • pounds chicken breast halves boneless skinless
  • tablespoons curry powder (preferably Madras)
  • 0.5 cup wine dry red
  • teaspoon kosher salt 
  • tablespoons mint-cilantro chutney spread shopping list chopped ( if very chunky)
  • tablespoons olive oil 
  • large onion chopped
  • 0.5 cup sacremento tomato juice 

Equipment

  • frying pan
  • oven
  • plastic wrap
  • baking pan
  • aluminum foil
  • microwave

Directions

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

Nutrition Facts

Calories512kcal
Protein61.66%
Fat31.77%
Carbs6.57%

Properties

Glycemic Index
15.83
Glycemic Load
1.18
Inflammation Score
-7
Nutrition Score
28.735217612723%

Flavonoids

Petunidin
1mg
Delphinidin
1.25mg
Malvidin
7.87mg
Peonidin
0.56mg
Catechin
2.31mg
Epicatechin
3.2mg
Apigenin
0.01mg
Luteolin
0.03mg
Isorhamnetin
1.88mg
Kaempferol
0.26mg
Myricetin
0.11mg
Quercetin
8.15mg

Nutrients percent of daily need

Calories:512.02kcal
25.6%
Fat:16.78g
25.81%
Saturated Fat:3.23g
20.19%
Carbohydrates:7.81g
2.6%
Net Carbohydrates:6.06g
2.2%
Sugar:2.75g
3.06%
Cholesterol:217.72mg
72.57%
Sodium:1112.23mg
48.36%
Alcohol:3.15g
100%
Alcohol %:0.87%
100%
Protein:73.27g
146.53%
Vitamin B3:35.83mg
179.17%
Selenium:109.66µg
156.65%
Vitamin B6:2.66mg
133.06%
Phosphorus:741.22mg
74.12%
Vitamin B5:4.97mg
49.7%
Potassium:1429.51mg
40.84%
Magnesium:103.18mg
25.79%
Vitamin B2:0.37mg
21.66%
Vitamin B1:0.26mg
17.12%
Vitamin C:13.98mg
16.95%
Vitamin E:2.42mg
16.13%
Zinc:2.21mg
14.7%
Iron:2.4mg
13.33%
Manganese:0.25mg
12.54%
Vitamin B12:0.68µg
11.34%
Vitamin A:468.83IU
9.38%
Vitamin K:8.74µg
8.32%
Folate:31.43µg
7.86%
Copper:0.15mg
7.5%
Fiber:1.75g
7.02%
Calcium:43.44mg
4.34%
Vitamin D:0.34µg
2.27%
Source:My Recipes