Southern Indian Chicken Curry – great in the summer, the best all year long!

Ingredients

4 Tbsp corn oil
2 medium red onions, sliced
2 small jalapenos, halved lengthwise and seeded
2-3 cloves garlic, finely chopped
1 2-inch piece of fresh ginger, thinly sliced
4-5 Tbsp lemon juice (from 2 lemons)
1 3/4 lb boneless chicken breast, cut into 1 1/2-inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 cup canned unsweetened coconut milk
1/4 cup plain yogurt
Indian flatbread (nan) or pitas

Heat 2 Tbsp oil in large skillet over medium heat.
Place the onion in skillet and cook for 5 minutes.
Add jalapenos, garlic, ginger & 4 Tbsp of the lemon juice and cook for 5 minutes more.
Transfer the mixture to a bowl, set aside.
Add the remaining 2 Tbsp of oil to skillet and raise heat to med-high.
Add the chicken and stir fry until golden brown, about 8 minutes.
Add the cayenne, coriander, cumin, mustard seeds & salt.
Stir fry for 2 more minutes.
Add the peaches, onion mixture and 1/2 cup water and simmer for 8 minutes.
Stir in the coconut milk, reduce heat to med-low, and simmer gently for 2 minutes.
Taste & add the remaining lemon juice if necessary.

Serve with the yogurt, flatbread/pitas, or all if desired.