Curried Pear Chicken

Curried Pear Chicken

2 Reviews
From: EatingWell Magazine March 1998

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.

Ingredients 4 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 boneless, skinless chicken breasts, trimmed of fat (1-1 1/4 pounds total)
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 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
  • 1/4 cup finely chopped shallots
  • 1 teaspoon curry powder
  • 1/2 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons unsweetened coconut milk
  • 1 tablespoon chopped fresh cilantro
  • 1 tablespoon chopped fresh mint


  • Active

  • Ready In

  1. Season chicken on both sides with 1/4 teaspoon each salt and pepper. Heat 1 1/2 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 1 1/2 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.

Nutrition information

  • Per serving: 246 calories; 7 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 24 g protein; 16 mcg folate; 63 mg cholesterol; 9 g sugars; 0 g added sugars; 232 IU vitamin A; 5 mg vitamin C; 32 mg calcium; 1 mg iron; 275 mg sodium; 387 mg potassium
  • Carbohydrate Servings: 1

Reviews 2

December 15, 2013
profile image
By: EatingWell User
You need to cook the chicken for WAY longer than what it says in this recipe. Cook the chicken all the way through before you set it aside. That could take as long as 15 minutes, maybe more. Don't wait and try to cook the chicken at the end when you add it back in to simmer.
January 06, 2013
profile image
By: Marlene
Chicken and Curry and Pear - Oh My! I'd just like to begin by saying that I hate chicken. I tried this recipe out - cause the man of the house loves chicken. It was sooooo good! I ate all of it. The chicken turned out nice and moist (hate dry chicken) and tasted amazing! I love the coconut cream sauce at the end of it all. It really brings something special to the dish. Finishes it off nicely. Gonna have to keep this recipe in my book. I will definitely make this again and again and again. Will use the cream sauce in other dishes too - it was just too good! Pros: Tasty! Cons: Nuthin'