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Prep Time
10 mins
Total Time
30 mins


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
ripe peaches, peeled, pitted and diced
1 1/2 tsp
7 mL
1/2 tsp
2 mL
2 tbsp
non-fat plain Greek yogourt
30 mL
1 tbsp
fresh lime juice
15 mL
boneless skinless chicken thighs


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.


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
1/4 of the recipe
16 g
Saturated Fat:
4 g
11 g
1 g
110 mg
31 g
400 mg
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