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Curry Chicken with Nectarine Salsa

• ·         2 tablespoons sesame oil
• ·         2 pounds boneless skinless chicken breast, cubed
• ·         2 tablespoons regular or spicy curry powder
• ·         3-4 tablespoons red curry paste
• ·         1 tablespoon tomato paste
• ·         2 tablespoons salted butter
• ·         2 garlic, chopped
• ·         1 tablespoon chopped fresh ginger
• ·         2 cups chopped broccoli florets
• ·         1 15oz can coconut milk
• ·         1/2 cup fresh chopped cilantro
• ·         Cooked rice
• Salsa:
• 1 yellow nectarine
• cilantro
• Toasted sesame seeds
• Chili flakes

1. In a large skillet, combine the oil, chicken, curry powder, and a pinch of salt. Set over medium-high heat, then cook 3 minutes. Add the curry paste, tomato paste, butter, garlic, and ginger. Cook another 2 minutes.

2. Add the broccoli, then pour in the coconut milk. Season with salt. Cook about 10 minutes until the chicken is cooked through and the sauce has thickened.

3. Stir in the cilantro. Serve the chicken and sauce over rice and with nectarine salsa on the side (recipe below).

Sesame nectarine salsa

• 1. In a bowl, mix 1 diced nectarine, 1/2 cup chopped cilantro, 1 tablespoon toasted sesame seeds, 1 tablespoon lemon juice, and a pinch of chili flakes. Serve with the chicken. (Adapted from Half Baked Harvest) Serves 6