Pear Chicken Curry with Wendy Barrett.

Twitter: @USApears

Website: usapears.org

 

Ingredients:


•    2 ripe USA Pears, divided
•    1 tablespoon vegetable oil
•    1 cup diced onion
•    1 tablespoon curry powder (2 tbsp for stronger curry flavour)
•    1 teaspoon minced garlic (2 if you like more seasoning)
•    1 teaspoon salt
•    ¾ teaspoon ground ginger
•    ¾ teaspoon ground cinnamon
•    ¼ teaspoon ground black pepper
•    3 chicken breasts (1 ½ pounds), halved, boneless, skinless, cut into 1-inch cubes
•    1 can (14 ounces) coconut milk
•    ⅓ cup raisins

Directions:

1.    Peel and core 1 pear; puree and set aside.
2.    Heat oil in large frying pan over medium heat. Add onion, curry powder, garlic, salt, ginger, cinnamon, and pepper and sauté 5 minutes, stirring occasionally, until onions are transparent.
3.    Add chicken, and continue to sauté 5 minutes, stirring occasionally, until browned. Add pureed pear, coconut milk, and raisins. Simmer for 5 minutes. Core and cut remaining pear into ½-inch cubes and add to curry. Simmer for 5 minutes and serve.

Makes 6 servings

Serve with basmati rice