Quick Chicken Curry

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1 large onion, chopped

2 tablespoons olive oil

2 tablespoons curry powder (preferably Madras)

1/2 cup tomato juice

1/2 cup dry red wine

2 tablespoons chutney (chopped if very chunky)

8 skinless, boneless chicken-breast halves (about 3 pounds), cut

1 teaspoon kosher salt

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