|A warm bowl of this brings back wonderful memories and warms my heart|
4tbs olive oil
2 medium red onions, thinly sliced
2 jalapenos, seeded and finely diced
2 cloves garlic, minced
1 2inch piece of ginger, minced
1/4c fresh lemon juice
4 large boneless skinless chicken breasts, cut into 1-2" chunks
1/2tsp cayenne pepper
1/2tsp ground coriander
1/2tsp ground cumin
1/2tsp ground turmeric
1tsp curry powder
3 ripe peaches, coursely chopped
1c chicken stock (gluten free: I use Rachael Ray)
1c coconut milk
1-2tbs white sugar, brown sugar, or agave nectar (optional, taste first and then add sweetness if needed)
White or brown rice, for serving
1. Heat 2tbs olive oil in a large pan. Add onions and cook 5 minutes. Add jalapeno, garlic, ginger, and lemon juice and cook 5 minutes more. The onions should be caramelized and limp. Transfer to a plate.
2. Heat remaining 2tbs olive oil. Add chicken. Cook over medium-high until well-browned but not fully cooked. Add cayenne, coriander, cumin, and 1tsp sea salt and stir fry for about 2 minutes.
3. Add onions back into the pan with chicken broth and simmer about 10 minutes or until chicken is done and flavors have blended. Add coconut milk and reduce heat. Let cook 2 minutes to blend. Add sweetener and salt to taste. Serve over rice to sop up the gravy.
Leftover Note: [Made too much? Freeze the leftovers! Just leave out the rice and ladle it into freezer bags. It's good for 3 months. To reheat, defrost in the refrigerator and then heat over the stove onmedium-low for about 20 minutes or so]