Cooked rice, toasted almonds or pistachios, (optional)
2 tbsp fresh ginger, finely chopped, peeled
2 tsp garlic, finely chopped
1/2 cup tomato, chopped and drained, canned or fresh
1/4 cup curry powder
2 tbsp MM olive oil
1 tsp salt
1/2 tsp cayenne pepper
1/4 tsp ground cumin seed
1/4 tsp ground coriander
1/4 tsp garam masala, see note
2/3 cup (6 oz) peach chutney
To make marinade, place ginger, garlic and tomatoes in bowl of food processor; pulse until finely chopped Add remaining marinade ingredients and process until well blended
Remove and set aside 1–1/2 Tbsp Marinade for basting. Transfer remaining marinade to a 1-gallon size zip-lock plastic bag, add the chicken and refrigerate for at least 2 hours or overnight.
Preheat broiler or grill.
Remove chicken from marinade (discard marinade). Broil or grill chicken breasts, about 5-8 minutes per side, basting with reserved marinade, until internal temperature reaches 165°F. When chicken is nearly done, place the peaches on the grill and cook, turning once, until hot through.
Serve with rice and toasted almonds or pistachios.
Garam masala is a combination of ground black pepper, cardamom, cumin and clove. If not available, combine 3 pinches of each spice.
Before marinating, remove chicken skin and cut chicken breast into 1-inch cubes. Marinate and thread onto skewers and grill. In the summer, you can alternate the chicken pieces with peeled and pitted peaches cut into 1-inch pieces.