Tuesday, July 5, 2011

Curried Chicken with Pears


  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken breast halves
  • 2 fresh pears, unpeeled, cored, cut into eights
  • 1 onion, sliced
  • 1 tablespoon curry powder
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 tablespoon ketchup


  1. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the chicken. Cook 5 minutes per side or until browned. Transfer to a plate.
  2. Add the pears and cook, stirring, for about 2 minutes. Remove from the skillet.
  3. Add the onion and remaining tablespoon of oil to the skillet and cook until soft, stirring occasionally, about 2 minutes.
  4. Stir in the curry powder and flour. Add the broth and ketchup and bring to a boil.
  5. Return the chicken and pears to the pan and coat with the sauce.
  6. Reduce heat to medium-low and simmer, covered, until the chicken is cooked through, 15 to 20 minutes. Divide among plates.

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