Southern Indian Chicken Curry

Ingredients

• 4 tablespoons corn oil
• 2 medium red onions, thinly sliced
• 2 small jalapeños, halved lengthwise and seeded
• 2 to 3 cloves garlic, finely chopped
• 1 2-inch piece fresh ginger, thinly sliced
• 4 to 5 tablespoons fresh lemon juice (from 2 lemons)
• 1 3/4 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/4 teaspoon mustard seeds
• 1 teaspoon kosher salt
• 2 ripe yellow peaches, roughly chopped
• 1/2 cup canned unsweetened coconut milk
• 1/4 cup plain yogurt (optional)
• Indian flat bread or pitas (optional)

Preparation

1. Heat 2 tablespoons of the oil in a large skillet over medium heat. Place the onions in skillet and cook for 5 minutes. Add the jalapeños, garlic, ginger, and 4 tablespoons of the lemon juice and cook for 5 minutes more. Transfer the mixture to a plate. Add the remaining 2 tablespoons of oil to skillet and raise heat to medium-high. Add the chicken and stir-fry until golden, about 8 minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir-fry for 2 minutes more. Add the peaches, onion mixture, and 1/2 cup water and simmer for 8 minutes. Stir in the coconut milk, reduce heat to medium-low, and simmer gently for 2 minutes. Taste and add the remaining lemon juice, if necessary. Serve with the yogurt, flat bread, or both, if desired.