2medium peachesjust soft, grilled and cut into bite-size pieces
2Tbssalted buttersoftened
Instructions
Run a sharp knife in a circle lengthwise around each peach. Gently twist and the two halves should separate easily. Remove the pit.
Spread the butter on the flesh side of the peaches and place on a hot grill (grill press works well). Cook without flipping or moving the peaches for about 5 minutes or until you have nice dark brown sear marks.
Remove from the grill and chop into bite size pieces, set aside
Place ½ of curry powder on a plate, place chicken on top and then sprinkle with remaining curry, mix if needed to coat evenly
Heat a large non-stick skillet over medium-high heat and spray it lightly with cooking spray
Add the chicken and sauté 3-5 minutes, tossing frequently until cooked through and all sides are golden brown
Add salt & pepper and remove to a clean plate
Add water, chili, and jam to the hot skillet and simmer for 30 seconds or until jam is melted, stirring constantly
Add cream and simmer 1-2 minutes to thicken
Return chicken and peaches to the pan and coat well
Serve over basmati or jasmine rice and sprinkle with green onion