Curried Chicken With Peaches
Source of Recipe
Internet
List of Ingredients
4 1-pound chicken breasts
2 tablespoons olive oil or butter
1 medium onion, chopped fine
1 1/2 tablespoons curry powder
1 1/2 tablespoons flour
2 cups chicken stock
1 clove garlic, crushed
1/2 cup coconut milk
1 tablespoon red currant jelly or juice of half a lemon mixed with 2 teaspoons sugar
3 to 4 tablespoons heavy cream
1 teaspoon arrowroot mixed to a paste with 1 tablespoon stock
2 ripe peaches, cut in half
To be served with white rice.
Skin breasts and cut in half. Brown slowly in half of the oil. When brown on all sides, remove from casserole and keep warm.
Heat remaining oil or butter in the casserole. Add onion and gently cook until brown. Stir in curry powder and cook 3 minutes. Sprinkle in flour and cook 1 minute.
Remove from heat and pour in stock. Add garlic and bring to boil. Simmer 20 minutes.
Return chicken to casserole. Cover and cook for 45 minutes or until tender.
Transfer chicken to a platter and strain sauce into a pan. Add coconut milk and red currant jelly and simmer 3 minutes. Place chicken back into clean casserole.
Stir heavy cream into curry sauce and thicken if needed with arrowroot. Add peaches. Heat.
Pour over chicken.
Recipe
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