Chicken Curry with Yogurt and Sautéed Peaches

Ingredients

• 8 pieces of chicken, all dark or white or a mix
• 3 tbsp unsalted butter
• 1 tbsp olive oil
• 1 large onion, diced
• 1 tablespoon ginger, finely chopped
• 4 cloves of garlic, minced
• 1 tbsp mustard seeds
• 1 tsp turmeric
• 1 tsp black pepper
• 1 tsp cumin
• 1 tsp crushed red pepper
• 2 tsp garam masala
• 2 large ripe tomatoes diced (or about 2 cups of cherry tomatoes, halved)
• 2 cups chicken broth or water
• 3 tender peaches, pit removed cut into 8 pieces
• 1 cup Greek yogurt
• Salt & freshly ground black pepper for seasoning

Instructions

1. Pat the chicken pieces dry and season on both sides with salt and pepper. Heat 2 tbsps butter and oil in a large Dutch oven or skillet (large enough to hold the legs in one layer without crowding). Brown the meat on both sides, starting skin side down, over medium heat. This can take from 5 to 10 minutes. Remove the chicken to a platter and pour off most of the fat. Return the pan to the burner and lower the heat.
2. Add the chopped onions and ginger to the pan and cook, stirring now and then. When soft, add the garlic, mustard seeds, turmeric, cumin, black pepper, cumin and red pepper flakes. Cook for 2 minutes until fragrant and mustard seeds are starting to pop. Add the garam masala, cook for 1 minute, then the chopped tomato. Continue cooking 5-7 minutes or until tomatoes start to break down and caramelise, stirring often. Return the chicken pieces to the pot and add enough chicken stock to almost cover. Bring to a gentle simmer and cook for 30 to 45 minutes or until the meat is tender.** See note below on cooking times.**
3. (If using a mix of thighs, drumsticks and breasts, add the thighs and drumsticks first, as they take longer to cook, simmer for 30 minutes or until just tender, then add the breast meat and continue cooking 20 minutes – that way you end up with tender dark meat without your breast meat over cooking, if cooking breast, cooking time will be about 20 minutes.)
4. While the chicken is cooking, heat the remaining butter in a small skillet and sautée the peaches until lightly brown on both sides. Set aside.
5. When the chicken is done, remove to a warm, shallow serving bowl. Return the cooking liquid to high heat and reduce slightly to concentrate the flavours. Turn the heat to low and stir in the yogurt. Taste and adjust for seasoning. Spoon the sauce over the chicken and place the sautéed peaches on top.