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    CHICKEN CURRY WITH PEACHES
    from "Real SimpleŽ 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
    Jalapeņo 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:  
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