Seasonal: Chicken Curry with Peaches

So, it's the infamous march of the Palisade Peaches here in Colorado. I am sure in every region, there is a farm or town famous for their late Summer stone fruits. Our stores plaster the front pages of their circulars with banners claiming they have procured the best of these peaches shipped straight from Palisade, CO. I have a sneaky suspicion we all get the ones leftover from their famous festival. Either way, it's peach season and here is a savory, sweet, spicy and simple recipe for you.

Chicken Curry with Peaches

Serves 4

4 tbsp olive oil
1 medium red onion (thinly sliced)
1 large jalepeno (seeded and chopped)
2 garlic cloves (minced)
1 1-inch piece fresh ginger root (minced)
1 lemon (the juice from)
1.5 lbs boneless, skinless chicken breast (1/2-inch chunks)
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 teaspoon ground mustard
1 tsp sea salt
1/2 cp water
1 large ripe peach (pitted and chopped)
1/2 cp unsweetened coconut milk
1/2 cp plain yogurt

Side of jasmine or basmati rice and cilantro for garnish.

1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and lemon juice and cook for 5 minutes more. Transfer the mixture to a bowl.
2. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 5 minutes.
3. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add salt or pepper as desired. Serve with rice and a dollop of yogurt plus cilantro garnish.