Coconut milk, cilantro and mint give this dish a fresh, exotic flavor. We prefer using a Bartlett pear but any type will do. Serve with brown basmati rice and Sautéed Watercress.

EatingWell Test Kitchen
Source: EatingWell Magazine, March 1998


Recipe Summary

35 mins


Ingredient Checklist


Instructions Checklist
  • Season chicken on both sides with 1/8 teaspoon salt and a pinch of pepper. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until well-browned on both sides, about 3 minutes per side. Transfer to a plate and cover with foil to keep warm.

  • Reduce heat to medium and add the remaining 2 teaspoons oil to the pan. Add pear, shallot and curry. Cook, stirring, until softened, 2 to 3 minutes. Add wine and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.

  • Return the chicken and any accumulated juices to the pan. Reduce heat and simmer until the chicken is cooked through, 4 to 6 minutes. Transfer the chicken to 2 plates. Add coconut milk, cilantro and mint to the pan and stir to combine. Season with the remaining 1/8 teaspoon salt and pinch of pepper and spoon over the chicken.

Nutrition Facts

304 calories; protein 24.5g 49% DV; carbohydrates 16.6g 5% DV; exchange other carbs 1; dietary fiber 3.5g 14% DV; sugars 8.7g; fat 13.1g 20% DV; saturated fat 2.8g 14% DV; cholesterol 62.7mg 21% DV; vitamin a iu 234.9IU 5% DV; vitamin c 4.3mg 7% DV; folate 10.1mcg 3% DV; calcium 34.7mg 4% DV; iron 1.4mg 8% DV; magnesium 29.5mg 11% DV; potassium 381.7mg 11% DV; sodium 271.3mg 11% DV; thiamin 0.1mg 6% DV.