chicken coconut curry

adapted from Real Simple

• 2 T. olive oil
• 2 onions, cut into thin wedges (or use dried)
• 2 cloves garlic, chopped (or use dried)
• 1 2-inch piece ginger, thinly sliced (or add ground ginger)
• 1/4 c. lemon juice
• 4 chicken breasts
• 3 heaping t. curry powder
• 1/4 t. mustard seed
• 1 t. kosher salt
• 1/2 c. chicken broth
• 1 package frozen vegetables (I used Trader Joe’s “Harvest Hodgepodge”)
• 2 peaches, roughly chopped (or mangos)
• 1/2 c. coconut milk
• cooked white rice

if using fresh onions and garlic: Heat oil in large saucepan and cook onions for 5 minutes (or use dried and simply add them in.)
Boil chicken until cooked.  Drain and rinse.
add all ingredients except for coconut milk and simmer on medium heat for 20 minutes.
add coconut milk and simmer for 2 minutes.
serve over white rice.  top with yogurt if it is too spicy.
Quotes: Jamie: “Oh yeah!” David: “Where have you been all my life?”