Curried Chicken With Peaches

I found this recipe online from the Snowvillage Inn in Snowville, NH. I haven't tried it yet, so prep time is estimated. I also think I will cut down on the curry powder, as 1 1/2 Tbsp seems like a lot.

• Ready In: 1 hr 45 mins
• Serves: 4

Ingredients

• 4  skinless chicken breast halves
• 2  tablespoons olive oil or 2  tablespoons butter
• 1  medium onion, chopped fine
• 1 1⁄2 tablespoons curry powder
• 1 1⁄2 tablespoons flour
• 2  cups  chicken stock
• 1  garlic clove, crushed
• 1⁄2 cup coconut milk
• 1  tablespoon red currant jelly (or juice of half a lemon mixed with 2 tsp sugar)
• 3 -4  tablespoons heavy cream
• 1  teaspoon arrowroot
• 1  tablespoon  stock
• 2  ripe  peaches, cut in half

Directions

1. Brown the chicken breasts slowly in half the oil.
2. When brown on all sides, remove from pan and keep warm.
3. Heat remaining oil or butter in the same pan.
4. Add onion and gently cook until brown.
5. Stir in curry powder and cook 3 minutes.
6. Sprinkle in flour and cook 1 minute.
7. Remove from heat and pour in stock.
8. Add garlic and bring to a boil.
9. Simmer 20 minutes.
10. Return chicken to pan.
11. Cover and cook for 45 minutes or until tender.
12. Transfer chicken to a casserole dish.
13. Strain sauce into a pan.
14. Add coconut milk and red currant jelly and simmer 3 minutes.
15. Stir in heavy cream into curry sauce and thicken if needed with arrowroot made into a paste with 1 Tbsp stock.
16. Add peaches and heat.
17. Pour over chicken.
18. Serve with rice.