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1
In a large saute pan, melt the ghee (or butter/oil) over medium heat.
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2
Cut your onion in half and then into 1/4 inch strips and cook slowly until they begin to caramelize.
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3
Add all the spices and stir until they smell fragrant and the onions are coated, just a couple minutes.
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4
Smash and peel your garlic (no need to mince) and add to spices, stir a minute or two longer.
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5
Cut your yellow peppers into strips and add as well as your shredded carrots.
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6
Turn the heat up to medium high and saute about five minutes.
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7
While veggies are cooking, drain the peaches reserving the juice.
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8
Add the stock and peach juice.
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9
Bring to a gentle boil and then reduce heat to medium low.
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10
Add the apple chunks and allow to simmer for 30-40 minutes or until the apples are soft.
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11
For spicier curry, I like to add a few dried chilis at this point.
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12
Allow to cool slightly, pick out the bay leaves, cinnamon stick, and chillies if using.
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13
Using an immersion blender or a regular blender in batches, blend until smooth.
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14
Taste your pureed curry base and adjust seasoning to your taste.
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15
If it's too watery, you can add a bit of corn starch mixed with cold water.
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16
Return mix to a simmer and add yogurt (or sour cream/coconut milk).
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17
Cut your potatoes into chunks and add to curry base.
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18
Meanwhile, cut your chicken into chunks and in a separate pan on high heat, stir fry the chicken or tofu till a golden brown.
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19
I like to add a splash of soy sauce.
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20
Add chicken and any juice in the pan to your curry mixture.
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21
Simmer until potatoes are soft, about twenty minutes.
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22
Cut your peaches onto bite sized chunks and add till warmed through.
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23
Taste your curry gravy and adjust seasoning.
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24
If it's too sweet, add more curry powder or cayenne.
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25
If it's too spicy, add sugar a little bit at a time.
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26
Serve hot over rice and enjoy :)
