Chicken and Peach Curry

This uses canned peaches in their syrup so we can remember summer all year long. This calls for a hot curry powder, but if your taste is not so spicy, use a milder version.

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon crushed garlic
• 1 tablespoon hot curry powder
• 1 (8 ounce) tin peaches in juice
• 4 skinless chicken breasts
• 1 chicken stock cube
• 1 teaspoon cornflour mixed in 1/2 cup cold water

METHOD

Sauté onion in oil until transparent, but not browned.

Stir in the cumin, chili powder, garlic and curry powder, mixing all the time over low heat so spices do not become bitter. Remove from heat.

Chop peach slices, saving juice from can.

In a separate pan, brown the chicken pieces lightly in a little oil.

Place stock cube and peach juice in a glass bowl and microwave until dissolved.

Add onion/spice mixture together with chopped peaches, and dissolved stock/peach juice to chicken and simmer for 10-15 minutes.

Stirring to combine, pour over dissolved cornflour to thicken, and allow to simmer for another 3-5 minutes.

Serves: 4

recipe from www.inmamaskitchen.com

Contributor: Meryl Grebe

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