Mail Meals Recipes
Chicken and Pear Curry
Preparation time: 5 minutes
Cooking time: 25 minutes
Ingredients
- 5 Angas Park Dried Pears
- 1 tablespoon butter
- 1 tablespoon oil
- 500g chicken tenderloin or stir fry
- 1 medium onion, finely chopped
- 1 tablespoon Madras-style curry powder
- 1 teaspoon sugar
- 1/2 cup cream
- 1/2 cup white wine
- 2 tablespoons shredded coconut
- 2 tablespoons toasted cashew nuts
Method
- Cut pears into 1cm strips, set aside. Heat butter and oil in a large frying pan, add chicken and brown on both sides to seal. Remove from pan.
- Add onion and fry gently until soft. Stir in curry powder and cook for 1 minute. Reduce heat. Add sugar, cream, wine and coconut, stir well.
- Return chicken to pan and add pears. Cover and simmer for 15 minutes, taking care not to boil.
- Remove to a heated dish and sprinkle with toasted cashew nuts. Serve with boiled rice.
Serves 4
