Peach and Sun-dried Tomato Chicken Curry

It may seem to be an odd pairing, but I have always loved using ripe fruits

with curries. I have noticed that all flavors balance very well, and the spices

SERVES 4

5 garlic cloves

A 3-inch fresh ginger, peeled

1 green chili, such as Serrano, stemmed

3 tablespoons olive oil

1 large onion, finely chopped

1 tablespoon ground coriander

1 teaspoon ground cumin

1 teaspoon cayenne pepper

1 teaspoon garam masala

salt to taste

2 pounds skinless, boneless chicken, cut into 2-

inch pieces

6 ripe peaches—peeled, pitted, and coarsely chopped

6 sun-dried tomato halves, coarsely chopped

2 tablespoons fresh lime juice

2 tablespoons fresh coriander, finely chopped

In a food processor or a blender, blend garlic, ginger, and green chili to a smooth paste.

Heat the olive oil in a large skillet over medium heat. Add the onions. Cook, stirring constantly until they turn golden brown—about 5 minutes. Add coriander, cumin, cayenne, garam masala, and salt. Cook until all the flavors blend together.

Add the chicken pieces and ginger-garlic paste. Cook, stirring constantly until the chicken is golden—about 5 minutes. Add the peaches, tomatoes, and 1/2 cup water. Simmer until the chicken is fully cooked. Add the lime juice and mix well.

Transfer to a serving dish garnished with coriander leaves.