Bombay Chicken

Author/Source: Natalie @ Glutenfreemommy.com

1 tablespoons oil
5-6 chicken breasts, cooked and shredded
1/2 cup red onion
1/2 teaspoon garlic, minced
1 cup chopped fresh peaches
1 cup chicken broth
2 tablespoon fresh ginger, minced
1/2 teaspoon salt
1/2 teaspoon curry powder
1/8 teaspoon chili powder
1/8 teaspoon cayenne
1/3 cup canned coconut milk
2 1/2 teaspoons cornstarch

Directions:

Heat oil in a large pan and cook the onion until translucent, then add garlic. Cook for 1 minute, stirring continuously. Add chicken to pan. Add broth, salt, ginger, chili powder, cayenne, curry, peaches, and wine. Stir to combine. When liquid begins to simmer, reduce heat and cover. Simmer for about 15 minutes. Cook until chicken is very tender. In a small measuring cup, mix coconut milk and cornstarch. Slowly stir into chicken mixture. Bring the mixture to a boil until sauce is thickened.

To serve: Thaw. Heat through. Serve over jasmine rice. Garnish with chopped cashews and shredded coconut if desired.