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.