Fern’s Chicken Curry with Peaches


This is my step mom’s recipe. Its delicious, bursting with flavour and has a sweetness to it that kids will also love. This one is nice to make over a weekend and then to let it sit in the fridge for a monday night dinner and just warm up and serve as it really is better if it sits for a day 🙂

250g dried peaches

500mls fresh orange juice (with segments if possible)

35 ml olive oil

8 – 10 chicken thighs (skin on)

2 onions, diced

2 cloves garlic, crushed

2 carrots, sliced

1 leek, (or 2 baby leeks) sliced

2 sticks cinnamon

3 whole cloves

2.5 mls (half a teaspoon) ground ginger

15mls (1 tbsp) curry powder

20 mls vinegar

40 mls brown sugar

5 mls (1 tsp) salt

8 baby potatoes

300 mls chicken stock

– Soak the peaches overnight in the orange juice.

– Pre heat your oven to 160 C

– Heat oil in a large pan and brown the chicken thighs well on both sides. Set aside.

– Add onion and garlic to the pan and saute till soft. Add carrot and leek slices and saute for 3 minutes.

– Take off the heat and add cinnamon, cloves, ginger and curry powder. Stir. Place a lid on and let the mixture ‘sweat’ for 4 minutes.

– Place back on the heat, add the vinegar, brown sugar and salt. Add the potatoes to the mixture and add the chicken thighs.

– Add peaches and the orange juice and mix well and then pour the chicken stock over the top.

– Bake for 1 and a half to 2 hours.

The flavours in this curry will develop if allowed to stand for 24 hours (refrigerated).

Serve with yellow rice

Serves 4


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