Peach Chicken Curry

Fredericksburg Culinary Arts
  • ½ cup sliced onion
  • 1 medium sweet red pepper, julienned to ¼” strips
  • 2 tablespoons vegetable oil
  • 1 ½ pounds skinless, boneless chicken breast, cut into ½” strips
  • 2 tablespoons curry powder
  • 2 teaspoons fresh ginger, minced
  • 1 large garlic clove, minced
  • 1 small jalapeño pepper, diced small
  • ½ teaspoon salt or more to taste
  • ¼ teaspoon cayenne pepper
  • 2 cups peeled and diced firm peaches
  • 1 cups coconut milk (not cream of coconut)
  • 1 tablespoon chopped fresh cilantro leaves
  • 1 tablespoon fresh lime juice
  • Hot cooked rice

In large skillet over medium heat, sauté onion and red pepper in oil for 3-4 minutes, or until onion is translucent and pepper is tender. Add chicken breast strips, curry powder, ginger, garlic, jalapeños, cayenne and salt. Cook, stirring occasionally, for five minutes. Stir in the coconut milk, peaches and cilantro; bring to a boil. Reduce heat, cover and simmer for 5-8 minutes, or until chicken is cooked through. Stir in lime juice. Serve over cooked rice.

Published on July 13, 2010
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