Indian Chicken Curry

1. Mix onion, ginger, crushed red pepper, curry powder, turmeric and Italian dressing in 8 x 8 x 2" glass baking dish. 2. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day. 3. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. 4. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. 5. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. 6. Serve with rice.