Curried Peach-Red Pepper Chicken

California peaches and lime juice add a fruit twist to curry-ginger sauce simmered chicken breasts.

Serves

4
Prep Time
10 min.
Marinate Time
10 min.
Cook Time
45 min.

California peaches and lime juice add a fruit twist to curry-ginger sauce simmered chicken breasts.

Ingredients
4 boneless, skinless chicken breast halves [or 6 to 8 boneless, skinless chicken thighs (about 1 1/2 lb. total), cut in thirds] juice of 1 medium lime, about 2 Tbsp., divided 1 tsp. cumin salt, optional 2 Tbsps. butter 1 can (15oz.) Del Monte® Lite Sliced Peaches in Extra Light Syrup, drained ¼ cup sugar 1 cup water, divided 1 Tbsp. vegetable oil ⅔ cup chopped onion ½ red bell pepper, chopped 4 cloves garlic, minced 1 stalk celery, diced curry powder, 1 to 2 Tbsp. 1½ Tbsps. grated fresh ginger
Directions
  1. Sprinkle chicken with 1 Tbsp. lime juice, cumin and salt, if desired. Refrigerate and marinate up to 10 minutes.
  2. Melt butter in a small skillet over medium heat. Stir in peaches, sugar, 1/4 cup water and remaining 1 Tbsp. lime juice. Cook, uncovered, on medium heat 15 minutes or until peaches are soft and liquid is almost evaporated. Gently mash peaches with a potato masher or fork to a pureed consistency and set aside.
  3. Heat oil in a large skillet over medium-high heat. Brown chicken 5 minutes on each side; set aside on separate plate.
  4. Add onion, pepper, garlic, celery, curry powder and ginger to the same skillet and cook 4 minutes or until onions are light golden brown, stirring frequently. Add remaining 3/4 cup water, and reduce heat to medium-low. Cook 2 to 3 minutes or until onion is tender-crisp. Stir in peach mixture, chicken and any accumulated juices. Cook 10 minutes or until chicken is no longer pink inside and sauce has thickened slightly.
Related One Hour Plus