Curry makes a flavor statement; and it's a natural mate to chicken and fresh fruit. Because there's a wide variation in the intensity of curry powders, adjust the amount to suit your taste. Serve this aromatic dish with basmati rice, steamed vegetables, a green salad, and crusty bread.
1 tablespoon olive oil
¼ cup water
1 tablespoon curry powder, or to taste
16 ounces boneless, skinless chicken breast halves, cut into 1-inch squares
½ cup fresh orange juice
1 tablespoon light brown sugar
1 teaspoon finely minced fresh ginger
4 peaches (at room temperature), peeled, seeded, and cut into ¼-inch wedges
Toasted chopped walnuts for garnish
Heat the olive oil in a large nonstick skillet or sauté pan over medium-high heat. Add the water, stir in the curry powder, and heat until bubbly.
Add the chicken and cook, covered, stirring occasionally, for about 5 minutes, or until it is lightly browned and cooked through. With a slotted spoon, transfer the chicken to a bowl and cover to keep warm.
Meanwhile, in a measuring cup, combine the orange juice, brown sugar, and ginger; stir until the sugar is dissolved.
Add the peaches and orange juice mixture to the sauté pan; stir for about 3 minutes, or until the fruit is lightly cooked and the sauce is bubbly. Add the chicken; stir gently for about 1 minute, or until the mixture is warm. Taste and adjust the seasoning.
Spoon the mixture over beds of rice on individual serving plates; garnish with chopped walnuts.