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Curried Chicken with Pears

Photo: David Prince
Prep time 20 mins
Other time 20 mins
Yield 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
  • 2 fresh pears -- unpeeled, cored, and cut into eighths
  • 1 onion, sliced
  • 1 tablespoon curry powder
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups chicken broth
  • 1 tablespoon ketchup

Nutrition Information

  • calcium 47 mg
  • calories 384
  • caloriesfromfat 0 %
  • carbohydrate 19 g
  • cholesterol 110 mg
  • fat 15 g
  • fiber 4 g
  • iron 2 mg
  • protein 42 mg
  • satfat 3 g
  • sodium 285 mg

How to Make It

  1. In a large, heavy skillet, heat 2 tablespoons of the oil over medium-high heat. Add the meat or fish in a single layer. Cook for about 5 minutes on each side or until browned; transfer to a plate and set aside. Add the pears and cook, stirring, for about 2 minutes; remove from the skillet. Add the onion and the remaining oil to the skillet and cook until soft, stirring occasionally, about 2 minutes. Stir in the curry powder and flour. Add the broth and ketchup and heat to boiling. Return the meat or fish and pears to the pan and coat with the sauce. Reduce heat to medium-low and simmer, covered, 15 to 20 minutes for the chicken, 25 to 30 minutes for the pork, or 10 minutes for the salmon. Season with salt and pepper to taste and divide among 4 plates.