10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     



    CHICKEN CURRY WITH PEACHES
    from "Real Simple® magazine"

    If you'd rather not buy several different spices, you can use 2 teaspoons of curry powder in place of all the individual flavors.

    Hands-on time: 40 minutes
    Total time: 1 hour

    Makes 4 servings
    INGREDIENTS (CLICK TO BUY)

    4 tablespoons olive oil
    2 medium red onions, cut into thin wedges
    2 jalapeños, seeded and finely chopped
    2 cloves garlic, finely chopped
    1 2-inch piece fresh ginger, thinly sliced
    1/4 cup fresh lemon juice
    1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
    1/2 teaspoon cayenne pepper
    1/2 teaspoon ground coriander
    1/2 teaspoon ground cumin
    1/4 teaspoon mustard seeds
    1 teaspoon kosher salt
    2 ripe yellow peaches, roughly chopped (optional)
    1/2 cup canned unsweetened coconut milk
    Cooked white rice
    1/4 cup plain yogurt (optional)

    Print recipe
    PREPARATION

    Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onions and cook for 5 minutes. Add the jalapeños, garlic, ginger, and lemon juice and cook for 5 minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium-high. Add the chicken and cook until browned but not cooked through, about 4 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes. Add the onion mixture, 1/2 cup of water, and the peaches (if using) and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if desired.
    To freeze:
    Omit the rice and yogurt. Let the curry cool, then ladle it into large resealable bags. Store for up to 3 months.
    To reheat:
    Thaw overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Serve with the rice and yogurt, if desired.

    NUTRITION PER SERVING
    CALORIES 444 (49% from fat); FAT 25g (sat 8g); PROTEIN 42g; CHOLESTEROL 110mg; SODIUM 382mg; FIBER 2g; CARBOHYDRATE 14g



    Product nutrition and information
     Quantity Ingredients Est.Price
      Red Onion, Large - $1.49/lb
     Lg, Farm Fresh
     

    lb
    Jalapeño Pepper - $2.99/lb
     Farm Fresh
     
      Ginger Root - $3.99/ea
     6oz
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Boneless Skinless Chicken Breast, Grade A, 3-4pc - $3.99/lb
     Grade A, 3-4pc
     
      FreshDirect Yellow Mustard Seed - $3.79/ea
     3oz
     
      Goya Coconut Milk - $2.19/ea
     15oz
     
      Sides in a Snap Steamed Jasmine Rice - $2.99/ea Save! 2 for $4.50
     12oz
     
    Optional Ingredients
      Peaches, 4-Pack
    This product is currently unavailable.
     
      Fage TOTAL Plain Whole Milk Greek Yogurt - $1.69/ea
     7oz  
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Cayenne Pepper - $3.59/ea
     2oz
     
      FreshDirect Ground Indian Coriander - $3.59/ea
     1.6oz
     
      FreshDirect Ground Cumin - $3.79/ea
     2oz
     
      Morton's Coarse Kosher Salt - $2.69/ea
     48oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users