Pat’s Chicken and Peaches

This is one of my favourite recipes. My mum's Chicken and Peach Curry and it's now a favourite for my girls too.

For a budget-saving tip add more chickpeas and reduce the amount of chicken. We also do a vegan version where I use Tempeh instead of chicken and vegetable stock.

Serves 4-6. Great to freeze in batches. Will last for up to 3 months in the freezer.
 
 Ingredients:
 1 large onion diced
 2 cloves garlic crushed
 Chicken- 4 chicken drumsticks and 6 boneless chicken thighs
 2 cups mushrooms washed and chopped
 2 tablespoons flour
 1 tin of chickpeas
 1 cup of mango chutney
 2 tins peaches in juice (not syrup)
 2 tins of diced tomatoes
 ½ -1 teaspoon curry powder (adjust depending on spice tolerance)
 ½ teaspoon cumin
 1 cup low sodium chicken/vegetable stock
 ½ to one whole red chilli for those who like it spicy (optional)
 Juice of half a lemon
 Olive oil
 
 Instructions:
 - Preheat oven to 160 degrees
 - Heat a drizzle of oil in a pan, fry onion and garlic until soft and golden.
 - In a second frying pan brown the chicken in a little oil. Ensure outside is golden brown. Then set aside.
 - Mix in curry powder and curry paste to fried onions and garlic
 - Add flour and stir into a rue/paste. Cook for 1-2mins.
 - Stir in chicken stock and add tinned tomatoes
 - When sauce thickens up add mango chutney and lemon juice
 - Drain and wash chickpeas and add
 - Add chopped mushrooms
 - Pour in the juice from the peaches
 - Add chicken and stir. Place in oven, stirring occasionally. After 30mins add and stir through the peaches.

- Leave to cook for another 30 mins.

- If you have time turn the heat down to 120 degrees and leave to cook for 1-2 hours to fully allow the flavours to establish.
 
 Serve with basmati rice and a sprinkling of chopped walnuts.
 When serving to little people it can help to serve with plain Greek or coconut flavoured yoghurt to take the heat away if it’s a little spicy. We tend to do this with most of our curry dishes.