Peach Mango Curry

– 2-3 Chicken breasts, cut into chunks

-1 tbsp Canola or olive oil

– 2 tbsp of Epicure Mango Curry Dip Mix

– 1/2 cup of water

– 2 tsp Epicure Chicken bouillion mix (Vegetable Bouillon for vegan recipe)

– 2 tbsp of yogurt (coconut milk for vegan recipe)

-1-3 Peaches* (or apricots, nectarines) peeled, chopped. Can use fresh or frozen fruit up to 2 cups.

– Chopped veggies like broccoli, carrots, celery,  cauliflower etc (Optional)

*If none on hand, use peach jam or chutney.


  1. Brown chicken with oil in frying pan or wok.
  2. Add spices and water and cook for 5 minutes. Reduce heat to simmer. Add veggies if desired.
  3. Add peaches. Continue simmering.
  4. Add yogurt / coconut milk (vegan option) and blend well. Remove from heat.
  5. Serve warm over cooked rice/ quinoa or with roti / pitas.