• 45 mL (3 tbsp.) canola oil
• 60 mL (¼ cup) finely diced onion
• 30 mL (2 tbsp.) peeled and grated fresh ginger
• 5 mL (1 tsp.) curry powder
• 2 ripe peaches, peeled, pitted and diced
• 7 mL (½ tbsp.) sugar
• 2 mL (½ tsp.) salt
• 30 mL (2 tbsp.) non-fat plain Greek yogurt
• 15 mL (1 tbsp.) fresh lime juice (about 1 lime)
• 30 mL (2 tbsp.) water (optional)
• 4 boneless skinless chicken thighs

1. Heat 15 mL (1 tbsp.) oil in a skillet over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 minutes. Add peaches, sugar and salt; cook until peaches break down, about 5 minutes. Remove from heat and let cool.
2. Using an immersion blender, purée peach mixture. Add yogurt and lime juice; stir to blend, adding water (if desired) to achieve runnier consistency.
3. Heat remaining oil in a skillet over medium-hight heat. Brush all but ¼ cup (60 mL) peach sauce on chicken thighs. Fry chicken until cooked throught, about 20 minutes, turning halfway throught cooking. Brush at least once with reserved sauce.
4. Serve chicken with sauce and white rice.

Serves: 4
Preparation time: 10 minutes
Cooking Time: 20 minutes
Total time: 30 minutes
Chef's secret:
Dilute the peach sauce with a few tablespoons soy sauce and cider vinegar to create a flavourful curried salad dressing – perfect for quinoa salads or rice pilafs.

Nutrition tip
Curry is a very popular spice blend in Indian cooking. In the basic recipe you’ll always find turmeric, the spice largely responsible for curry's flamboyant colour. Depending on the recipe (there are so many), it may also contain cinnamon, ginger, coriander, cumin, cardamom, nutmeg, pepper, and cloves.