Peach Chicken Curry

The German-inflected town of Fredericksburg in Texas Hill country is “Peach Central,” the biggest tourist draw in the largest peach-producing county in Texas. So it’s no surprise that Fredericksburg Culinary Arts, a cooking school located at Fischer & Wieser’s Das Peach Haus, would build a demonstration cooking class around this juicy, delectable fruit.

What is surprising is that peaches can take you from salad to dessert without being too sweet, too monotonous, or, well, too peachy. Carole Seminara and her husband, Joe Houde, innkeepers in Fredericksburg, also operate the cooking school, which is open to visitors year-round. Most lessons are $49 for two hours, include 4-5 recipes, and serve “ample samples” for consumption. For a September class of eight people, they prepared the peachy meal to show off the region’s local ingredients – not only peaches but jalapeños, goat cheese, pecans and various herbs. -JANICE FUHRMAN

  • 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