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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1 tbsp
canola oil
15 mL
1/4 cup
finely diced onion
60 mL
2 tbsp
peeled and grated fresh ginger
30 mL
1 tsp
curry powder
5 mL
2
ripe peaches, peeled, pitted and diced
1 1/2 tsp
sugar
7 mL
1/2 tsp
salt
2 mL
2 tbsp
non-fat plain Greek yogourt
30 mL
1 tbsp
fresh lime juice
15 mL
4
boneless skinless chicken thighs

Directions

Step 1
In a skillet, heat oil over medium heat. Sauté onion, ginger and curry powder until onion has softened, about 5 min. Add peaches, sugar and salt; cook until peaches break down, about 5 min. Remove from heat and let cool.
Step 2
Using an immersion blender, purée peach mixture. Add yogourt and lime juice; stir to blend, adding about 2 tbsp (30mL) water (if desired) to achieve runnier consistency.
Step 3
Preheat grill to medium-high. Brush all but 1/4 cup (60 mL) peach sauce on chicken thighs. Place chicken on greased grill; close lid and grill until chicken is cooked through, about 4 min. per side, basting twice with remaining peach sauce.

Tip

Dilute the peach sauce with a few tablespoons soy sauce and cider vinegar to create a flavourful curried salad dressing – perfect for quinoa salads or rice pilafs.
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Nutrition Facts

Nutrition Description:
1/4 of the recipe
Calories:
320
Fat:
16
Saturated Fat:
4
Carbs:
11
Fibre:
1
Cholesterol:
110 mg
Protein:
31
Sodium:
400 mg