Recipe Image

Curried Pear Chicken

  • 30 m
  • 35 m
EatingWell Test Kitchen
“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 Sauteed Watercress.”


    • 4 boneless, skinless chicken breasts, trimmed of fat (1-1¼ pounds total)
    • ¼ teaspoon salt, plus more to taste
    • ¼ teaspoon freshly ground pepper, plus more to taste
    • 3 teaspoons extra-virgin olive oil, or canola oil, divided
    • 2 pears, peeled, cored and thickly sliced
    • ¼ cup finely chopped shallots
    • 1 teaspoon curry powder
    • ½ cup dry white wine
    • ½ cup reduced-sodium chicken broth
    • 2 tablespoons unsweetened coconut milk
    • 1 tablespoon chopped fresh cilantro
    • 1 tablespoon chopped fresh mint


  • 1 Season chicken on both sides with ¼ teaspoon each salt and pepper. Heat 1½ teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and cook until well browned, about 3 minutes per side. Transfer to a plate and tent with foil.
  • 2 Reduce heat to medium. Add the remaining 1½ teaspoons oil to pan. Add pears, shallots and curry powder. Cook, stirring, until softened, 2 to 3 minutes. Add wine and broth; bring to a simmer. Cook until slightly thickened, about 3 minutes.
  • 3 Return the chicken and any accumulated juices to pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Stir coconut milk, cilantro and mint into the sauce. Season to taste with salt and pepper and spoon over chicken.
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