Ingredients:

  • 2 tbsp neutral oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 tbsp mild curry powder
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 2 cups fresh peaches, peeled and diced into ½ inch cubes
  • 1 can (14 oz) full-fat coconut milk
  • 1 tbsp lime juice, freshly squeezed
  • 1 tsp salt
  • 1 tbsp brown sugar
  • 1.5 lbs boneless, skinless chicken breast, cubed

Instructions:

  1. Heat the neutral oil in a large skillet or deep sauté pan over medium-high heat. Add the cubed chicken breast and cook until golden-brown on all sides. Remove the chicken from the pan and set aside on a plate.
  2. In the same pan, add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and grated ginger, cooking for 60 seconds until fragrant.
  4. Add the curry powder, turmeric, and cayenne pepper, stirring constantly for 1 minute to bloom the spices in the oil.
  5. Fold in the diced peaches and stir for 2-3 minutes until the edges of the peaches soften.
  6. Pour in the full-fat coconut milk and stir in the lime juice, salt, and brown sugar.
  7. Return the seared chicken to the pan and simmer gently until the sauce thickens and the protein is fully cooked through.