In a large saute pan, melt the ghee (or butter/oil) over medium heat. Cut your onion in half and then into 1/4 inch strips and cook slowly until they begin to caramelize.

Add all the spices and stir until they smell fragrant and the onions are coated, just a couple minutes. Smash and peel your garlic (no need to mince) and add to spices, stir a minute or two longer.

Cut your yellow peppers into strips and add as well as your shredded carrots. Turn the heat up to medium high and saute about five minutes.

While veggies are cooking, drain the peaches reserving the juice.

Add the stock and peach juice. Bring to a gentle boil and then reduce heat to medium low. Add the apple chunks and allow to simmer for 30-40 minutes or until the apples are soft. For spicier curry, I like to add a few dried chilis at this point.

Allow to cool slightly, pick out the bay leaves, cinnamon stick, and chillies if using. Using an immersion blender or a regular blender in batches, blend until smooth.

Taste your pureed curry base and adjust seasoning to your taste. If it's too watery, you can add a bit of corn starch mixed with cold water. Return mix to a simmer and add yogurt (or sour cream/coconut milk).

Cut your potatoes into chunks and add to curry base. Meanwhile, cut your chicken into chunks and in a separate pan on high heat, stir fry the chicken or tofu till a golden brown. I like to add a splash of soy sauce.

Add chicken and any juice in the pan to your curry mixture. Simmer until potatoes are soft, about twenty minutes.

Cut your peaches onto bite sized chunks and add till warmed through. Taste your curry gravy and adjust seasoning. If it's too sweet, add more curry powder or cayenne. If it's too spicy, add sugar a little bit at a time.

Serve hot over rice and enjoy :)