Tender chicken breasts in a creamy coconut onion curry sauce with fresh peaches.

Curried Chicken with Peaches

2 tablespoons olive oil or butter - divided use

8 boneless, skinless chicken breast halves
1 medium onion, chopped fine
1 1/2 tablespoons curry powder
1 1/2 tablespoons all-purpose flour
2 cups chicken stock or broth
1 clove garlic, crushed
1/2 cup coconut milk
1 tablespoon red currant jelly or juice of half a lemon mixed with 2 teaspoons granulated sugar
3 to 4 tablespoons heavy cream
1 teaspoon cornstarch mixed to a paste with 1 tablespoon cold water
2 ripe peaches, cut in half

Hot cooked rice for accompaniment

1. Heat 1 tablespoon of the oil or butter in a Dutch oven and saute breasts slowly until well-browned on all sides; remove from pan and keep warm.
2. Heat remaining oil or butter in the pan. Add onion and saute until golden brown. Stir in curry powder and cook 3 minutes, stirring constantly. Stir in flour and cook 1 minute. Pour in stock, stirring constantly. Add garlic and bring to boil. Simmer 20 minutes.
3. Return chicken to pan. Cover and cook for 30 minutes or until tender.
4. Transfer chicken to a large serving platter. Keep warm
5. Add the coconut milk and red currant jelly to pan and simmer 3 minutes. Stir in heavy cream into curry sauce and thicken (if needed) with cornstarch mixture. Stir in peaches. Heat thoroughly and ladle sauce over chicken.

Serves 8.