Quick Chicken Curry With Tomatoes And Peas

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Hearty and delicious.

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Steps

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Cook the rice according to package directions.

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Meanwhile , heat 1 t oil in large skillet over medium-high heat.

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Season the chicken with the curry powder and 1 / 4 t each salt and pepper and cook until browned , 2-3 minutes per side.

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Transfer to a bowl.

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Add the wine to the skillet and cook , scraping up any brown bits , for 2 minutes.

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Transfer to the bowl with the chicken.

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Wipe out the skillet and heat the remaining tablespoon oil over medium heat.

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Add the onion and cook , covered , stirring occasionally , for 6 minutes.

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Stir in the garlic and ginger and cook for 1 minute.

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Return the chicken and wine to the skillet , add the tomatoes and peas , and cook until heated through , about 3 minutes.

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Serve over the rice.

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Ingredients

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long-grain white rice, olive oil, boneless skinless chicken breasts, curry powder, kosher salt, pepper, dry white wine, onion, garlic cloves, fresh ginger, grape tomatoes, frozen peas