Quick Chicken Curry with Tomatoes & Peas

• 1 c. long-grain white rice
• 2 tbsp. olive oil
• 1 1/2 lb. boneless, skinless chicken breasts
• 2 tsp. curry powder
• Kosher salt and pepper
• 3/4 c. dry white wine
• 1 onion
• 2 clove garlic
• 1 tbsp. grated fresh ginger
• 1 pt. grape tomatoes
• 3/4 c. frozen peas

1. Cook the rice according to package directions.
2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium-high heat.
3. 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.
4. Transfer to a bowl.
5. Add the wine to the skillet and cook, scraping up any brown bits, for 2 minutes.
6. Transfer to the bowl with the chicken.
7. Wipe out the skillet and heat the remaining Tbsp oil over medium heat.
8. Add the onion and cook, covered, stirring occasionally, for 6 minutes.
9. Stir in the garlic and ginger and cook for 1 minute.
10. Return the chicken and wine to the skillet, add the tomatoes and peas, and cook until heated through, about 3 minutes.
11. Serve over the rice.

longgrain white rice, olive oil, chicken breasts, curry powder, kosher salt, white wine, onion, clove garlic, ginger, grape tomatoes, frozen peas

Taken from www.delish.com/recipefinder/quick-chicken-curry-with-tomatoes-and-peas-recipe (may not work)