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.

Source: EatingWell Magazine, March 1998


Recipe Summary test

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; carbohydrates 16.6g; dietary fiber 3.5g; sugars 8.7g; fat 13.1g; saturated fat 2.8g; cholesterol 62.7mg; vitamin a iu 234.9IU; vitamin c 4.3mg; folate 10.1mcg; calcium 34.7mg; iron 1.4mg; magnesium 29.5mg; potassium 381.7mg; sodium 271.3mg; thiamin 0.1mg.