Ripe pears provide sweet and tangy flavor to this easy-to-make curry that’s scented with a variety of warming spices.
Recipe Courtesy of USA Pears.
Serve over Basmati or brown rice and with a simple, steamed vegetable like green beans to round out the meal. Don’t forget to add a glass of cold milk to tame the flames of the spicy curry sauce.
• 2 ripe pears, divided
• 1 tablespoon vegetable oil
• 1 cup diced onion
• 1 tablespoon curry powder
• 1 teaspoon minced garlic
• 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) light coconut milk
• ⅓ cup raisins (optional)
Peel and core 1 pear; puree and set aside.
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.
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.
272 calories, 10 g total fat, 5 g saturated fat, 20 g carbohydrate, 24 g protein, 3.5 g fiber, 452 mg sodium, 383 mg potassium, 31 mg magnesium, 35 mg calcium