No slides found, please add some slides

Sweet & Spicy Curried Chicken


  • 1/4 cup olive oil
  • 1/2 teaspoon black pepper
  • 12 chicken drumsticks
  • 1 cup red or yellow bell pepper, diced
  • 3/4 cup onion, cubed
  • 2 cloves garlic, chopped
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons Madras curry paste
  • 1 can (14oz) peaches with their juice, diced
  • 3/4 cup peach or plain yogurt
  • 1/4 cup coconut milk
  • 2 tablespoons lime juice (1 lime)
  • Freshly chopped coriander for garnish (optional)


  1. Heat the oil over medium heat in a heavy skillet.
  2. Pepper the chicken drumsticks and brown them on all slides.
  3. Meanwhile prepare the peppers, onion, garlic and ginger.
  4. Remove the chicken, leaving oil in the pan.
  5. Reduce the temperature to medium-low, add curry paste, garlic and ginger directly to the pan. Add the peppers and onion and coat well.
  6. Return chicken to pan, add peaches with their juice and increase heat to bring everything to a simmer.
  7. Cover and cook in the oven for 40 minutes at 350° F.
  8. Remove from oven and place on the stove over low heat. Add yogurt, coconut milk and lime juice. Stir gently till heated through. Do not boil.
  9. Garnish with chopped coriander and serve over white rice.

This recipe is courtesy of Spice It Up! Giving Zest to Your Renal Diet. For more renal friendly recipes, visitwww.myspiceitup.ca/en/home.htm.

This article originally appeared in the January 2011 issue of At Home with AAKP.