Chicken Indienne with Peaches
I have been making Chicken Indienne with Peaches for many years. I first came across it in the Freezer Cookery Book by Marks & Spencer. I’ve adapted it quite a bit from the original recipe. So this is my version with a nod and a wink to M&S!
This curry can be as mild or as spicy as you like by omitting or increasing the chilli ingredients. We usually have so it’s just a little spicy but not ‘blow your head off’ hot. The amounts below make it just the way we like it.
You can use just curry powder of course but the extras do give it fuller taste.
Ingredients – Serves 4
- 2 tablespoons of oil
- 4 chicken quarters or 8 thighs or 4 breasts (leave whole or cut into chunks)
- 2 onions – peeled, halved and sliced
- 1 clove of garlic crushed
- 1 tablespoon mild curry powder
- half tsp ground ginger
- half tsp cinnamon
- half tsp ground coriander
- half tsp chilli powder
- large pinch of chilli flakes or one small red chilli finely chopped.
- half tsp garam masala
- 1 oz (25g) flour
- half pint (275ml) hot chicken stock
- 1 tablespoon mango chutney
- juice of half lemon or lime
- 2 fresh peaches skinned and stoned cut in half or 4 canned peach halves.
Method:(Photo of dish before going into the oven)
- Heat a heavy based saute pan or frying pan
- pour in oil and heat
- Fry chicken until turning brown
- Remove chicken from pan and set aside
- Fry onion until transparent
- Add garlic, spices (except Garam Masala) and flour
- fry for 1 minute
- Gradually add stock and bring to the boil stirring constantly until it thickens
- Season with salt to taste
- Stir in the mango chutney and lemon or lime juice
- Return chicken to the sauce
- Add peaches and stir gently
- Place lid on pan and simmer gently for 40 minutes
- Transfer to an oven proof dish, cover and place in an oven at 150 electric or GAS 2 for 40 minutes
- Stir in Garam Masala
- Taste and adjust seasoning if required.
Serve with rice, poppadoms, nan breads etc.
Please take a look at my other recipes.