Bombay Chicken

Bombay Chicken/Serves 4

4 (6-oz.) boneless skinless chicken breast halves, cut into 2-inch pieces
3 tablespoons olive oil oil
1/2 cup chopped red onion
3 cloves garlic, pressed
1/2 teaspoon sea salt
2 tablespoons minced fresh gingerroot
1/8 teaspoon chili powder
1/8 teaspoon cayenne pepper
1/2 teaspoon curry powder, or to taste
1 cup diced fresh peaches
1/2 cup gluten free chicken broth
1/4 cup white wine
1/3 cup coconut milk
2 teaspoons arrowroot starch

Heat the oil in a large skillet with a tight-fitting lid over medium-high heat; add chicken and cook for 3 minutes per side or until golden; remove from skillet and set aside. To the same skillet, add onion and cook for 3 minutes. Add garlic and cook for 1 minute. Return chicken to skillet. Add broth, salt, chili powder, cayenne pepper, curry powder, peaches and wine; stir to combine. Bring to a boil then cover and simmer for 15 minutes or until chicken is fork-tender. In a cup, combine coconut milk and arrowroot starch; gradually add to skillet; bring to a boil and cook until thickened.

SERVING SUGGESTION: Serve chicken on a bed of brown rice (1/2 cup serving size), a serving of steamed broccoli and a spinach salad with avocado on the side.