This curry is so good! It’s a little sweet, packed with flavor and has lots of sauce for rice and naan. And it’s healthy too since all of the sweetness comes from fruit and spices, not sugar. It’s also gluten-free and dairy-free.

The foundation of the sauce is coconut milk and peaches. So the flavor is very fresh and light but with just the right amount of creaminess from the coconut. And using canned peaches makes this curry possible any time of year. The canned peaches I used were in juice (not syrup) so try to get that kind so the curry doesn’t end up too sweet.

It’s just slightly spicy from a little crushed red pepper (add more if you want it spicier). Lots of coriander and cumin add slightly nutty and citrusy flavors.  And some cinnamon and cardamom add an extra little boost of sweetness to the curry. It’s so yummy! And it warms up really well too so it can be made ahead or devoured immediately.

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Peach Chicken Curry

Servings: 7 cups

Ingredients

• 2 onions, diced
• 4 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 pounds boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon turmeric
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cardamom
• ¼ teaspoon crushed red pepper
• 2 teaspoons salt
• 1- 14 ounce can coconut milk
• 2- 15 ounce cans peaches in juice (not heavy syrup), drained

Instructions

1. Cook the onion in a Dutch oven (at least 3 quarts) with a little olive oil until it just starts getting brown.
2. Add the garlic and ginger and cook 2 minutes, stirring frequently.
3. Add the chicken and cook over medium heat until cooked.
4. Add the spices and salt and cook a few minutes, stirring frequently.
5. Blend the coconut milk and peaches until smooth.
6. Add the coconut and peach mixture to the chicken and simmer uncovered for about 30 minutes.
7. If not thickened enough, add 2 tablespoons cornstarch mixed with a little water and cook 5 minutes longer.
8. Salt to taste.