Healthy recipes- Quick Chicken Curry with Tomatoes & Peas

Quick Chicken Curry with Tomatoes & Peas

Ingredients

• 1 c. long-grain white rice
• 2 tbsp. olive oil
• 1½ lb. boneless, skinless chicken breasts
• 2 tsp. curry powder
• Kosher salt and pepper
• ¾ c. dry white wine
• 1 onion
• 2 clove garlic
• 1 tbsp. grated fresh ginger
• 1 pt. grape tomatoes
• ¾ c. frozen peas

Directions

1. Cook the rice according to package directions. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat. Season the chicken with the curry powder and 1/4 tsp each salt and pepper and cook until browned, 2 to 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.
2. Wipe out the skillet and heat the remaining Tbsp 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.
3. 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.