Quick Chicken Curry With Tomatoes and Peas

READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook the rice according to package directions.
  • Meanwhile, heat 1 T oil in large skillet over medium-high heat.
  • Season the chicken with the curry powder and 1/4 t each salt and pepper and cook until browned, 2-3 minutes per side.
  • Transfer to a bowl.
  • Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes.
  • Transfer to the bowl with the chicken.
  • Wipe out the skillet and heat the remaining tablespoon oil over medium heat.
  • Add the onion and cook, covered, stirring occasionally, for 6 minutes.
  • Stir in the garlic and ginger and cook for 1 minute.
  • Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes.
  • Serve over the rice.
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