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Cook the onion in a Dutch oven (at least 3 quarts) with a little olive oil until it just starts getting brown.
Add the garlic and ginger and cook 2 minutes, stirring frequently.
Add the chicken and cook over medium heat until cooked.
Add the spices and salt and cook a few minutes, stirring frequently.
Blend the coconut milk and peaches until smooth.
Add the coconut and peach mixture to the chicken and simmer uncovered for about 30 minutes.
If not thickened enough, add 2 tablespoons cornstarch mixed with a little water and cook 5 minutes longer.
Salt to taste.