Southern Indian Chicken Curry

• 4 tablespoons corn oil
• 2 medium red onions, thinly sliced
• 2 small jalapenos, halved lengthwise and seeded
• 2 to 3 cloves garlic, finely chopped
• 1 2-inch piece fresh ginger, thinly sliced
• 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
• 1 3/4 pound 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
• 1/2 cup canned unsweetened coconut milk
• 1/4 cup plain yogurt (optional)
• Indian flat bread or pitas (optional)

1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapenos, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt, flat bread, or both, if desired.

corn oil, red onions, jalapeufos, garlic, fresh ginger, lemon juice, chicken breasts, cayenne pepper, ground coriander, ground cumin, mustard seeds, kosher salt, yellow peaches, milk, plain yogurt, bread

Taken from www.myrecipes.com/recipe/southern-indian-chicken-curry (may not work)