Chicken Curry

Chicken Curry
Ingredients:
4 Tbsp olive oil
2 medium red onions, cut into thin wedges
2 jalapenos, seeded and finely chopped
2 cloves garlic, finely chopped
1 2 inch piece fresh ginger, thinly sliced
1/4 cup fresh lemon juice
1 3/4 pounds boneless, skinless chicken breasts, cut into 1 1/2 inch pieces
1/2 tsp cayenne pepper
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp mustard seeds
1 tsp kosher salt
2 ripe yellow peaches, roughly chopped
1/2 canned unsweetened coconut milk
cooked white rice
1/4 cup plain yogurt
Note; If you don't have all the spices on hand, it's ok to use curry powder instead (2 tsp)
DIrections:
Heat 2 Tbsp of the oil in a large saucepan over medium heat. Add the onions and cook for five minutes. Add the jalapenos, garlic, ginger, and lemon juice and cook for five minutes. Transfer to a plate. Rinse the chicken and pat it dry with paper towels. Add the remaining oil to the skillet and increase heat to medium high. Add the chicken and cook until browned but not cooked through, about four minutes. Add the cayenne, coriander, cumin, mustard seeds, and salt and stir fry for two minutes. Add the onion mixture, 1/2 cup water, and the peaches and simmer for 8 minutes. Add the coconut milk, reduce heat, and simmer for 2 minutes. Spoon the curry into individual bowls. Serve with the rice and yogurt, if you want.
To freeze: Leave out the rice and yogurt. Let cool, then ladle it into resealable freezer bags. To reheat, thaw and warm in a covered saucepan over medium low heat for 20 minutes, and then serve with rice and yogurt.