Curried Chicken With Peaches

• 4 skinless chicken breast halves
• 2 tablespoons olive oil or 2 tablespoons butter
• 1 medium onion, chopped fine
• 1 12 tablespoons curry powder
• 1 12 tablespoons flour
• 2 cups chicken stock
• 1 garlic clove, crushed
• 12 cup coconut milk
• 1 tablespoon red currant jelly (or juice of half a lemon mixed with 2 tsp sugar)
• 3 -4 tablespoons heavy cream
• 1 teaspoon arrowroot
• 1 tablespoon stock
• 2 ripe peaches, cut in half

1. Brown the chicken breasts slowly in half the oil.
2. When brown on all sides, remove from pan and keep warm.
3. Heat remaining oil or butter in the same pan.
4. Add onion and gently cook until brown.
5. Stir in curry powder and cook 3 minutes.
6. Sprinkle in flour and cook 1 minute.
7. Remove from heat and pour in stock.
8. Add garlic and bring to a boil.
9. Simmer 20 minutes.
10. Return chicken to pan.
11. Cover and cook for 45 minutes or until tender.
12. Transfer chicken to a casserole dish.
13. Strain sauce into a pan.
14. Add coconut milk and red currant jelly and simmer 3 minutes.
15. Stir in heavy cream into curry sauce and thicken if needed with arrowroot made into a paste with 1 Tbsp stock.
16. Add peaches and heat.
17. Pour over chicken.
18. Serve with rice.

chicken, olive oil, onion, curry powder, flour, chicken stock, garlic, coconut milk, red currant, arrowroot, stock, peaches

Taken from www.food.com/recipe/curried-chicken-with-peaches-133146 (may not work)