Rating: 2.5 stars
72 Ratings
  • 5 star values: 13
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 17
  • 1 star values: 23
  • 72 Ratings
Susie Theodorou

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Credit: Mikkel Vang

Recipe Summary

hands-on:
40 mins
total:
1 hr
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate.

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  • 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 8 minutes.

  • Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt or flat bread, or both, if desired.

Nutrition Facts

calcium 50.2mg; 445 calories; calories from fat 49%; carbohydrates 14.1g; cholesterol 109.6mg; fat 24.7g; fiber 2.4g; iron 2.7mg; protein 42mg; saturated fat 8.4g; sodium 382mg.
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