Curry Chicken with Peaches
Experience an irresistible fusion of savory and sweet with this Curry Chicken with Peaches recipe—a comforting dish that’s bursting with rich, aromatic flavors and a touch of fruity brightness. Tender, perfectly seared chicken thighs simmer in a luxurious coconut milk curry sauce infused with warming spices like curry powder, cumin, garlic, and fresh ginger. The addition of juicy peaches adds a delightful sweetness that beautifully balances the bold, spiced undertones. Finished with a splash of lime juice and a sprinkle of fresh cilantro, this meal is as visually stunning as it is delicious. Serve it over fluffy basmati rice for an easy weeknight dinner or a show-stopping centerpiece for special occasions. This dish is guaranteed to bring a flavorful twist to your curry repertoire!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder
- 1 tsp cumin
- 1 can (13.5 oz) coconut milk (full fat)
- 0.5 cup chicken broth
- 2 large peaches, fresh or canned, sliced
- 1 tbsp lime juice
- 2 tbsp fresh cilantro, chopped
- 2 cups cooked basmati rice (optional, for serving)
Instructions
Season the chicken thighs on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook until browned on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Reduce heat to medium and add the chopped onion. Sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
Add the curry powder and cumin to the skillet. Stir well to coat the onion mixture with the spices and cook for 1-2 minutes to release the flavors of the curry.
Pour in the coconut milk and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet and spoon some of the sauce over the top. Cover the skillet and simmer for 15 minutes, or until the chicken is cooked through and tender.
Add the sliced peaches to the skillet during the last 5 minutes of cooking. Stir gently to incorporate, allowing the flavors to meld together.
Remove the skillet from heat and stir in the lime juice. Taste the sauce and adjust seasoning with additional salt if needed.
Garnish with freshly chopped cilantro and serve hot over cooked basmati rice, if desired.
Nutrition Facts
Calories |
2756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.7 g | 220% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 7192 mg | 313% | |
| Total Carbohydrate | 172.2 g | 63% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 25.7 g | ||
| Protein | 142.2 g | 284% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 259 mg | 20% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
