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Peach Chicken Curry
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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.