Cook rice according to package directions.

Prepare toppings: chop peanuts if needed, sliver red bell pepper, and sliver scallions.

In a large, deep skillet, cook chopped onion in olive oil over medium heat, stirring, until golden brown, about 10 minutes.

Add curry powder and cook, stirring, for 30 seconds.

Stir in tomato juice, red wine, and chutney and simmer for 2 minutes to blend the flavors.

Add skinless, boneless chicken-breast halves (cut into pieces) and simmer, covered, stirring occasionally, until chicken is cooked through, about 10 minutes.

Add kosher salt.

Serve half the chicken curry over cooked rice.

Top with peanuts, bell pepper, and scallions.

Freeze the remaining chicken curry in a freezer container.

Cover and freeze for up to 3 months.

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.