• 2 ripe pears, divided
  • 1 tablespoon vegetable oil
  • 1 cup diced onion
  • 1 tablespoon curry powder
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • ¾ teaspoon ground ginger
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • 3 chicken breasts (1 ½ pounds), halved, boneless, skinless, cut into 1-inch cubes
  • 1 can (14 ounces) light coconut milk
  • ⅓ cup raisins (optional)


1. Peel and core 1 pear; puree and set aside.

2. Heat oil in large frying pan over medium heat. Add onion, curry powder, garlic, salt, ginger, cinnamon, and pepper and sauté 5 minutes, stirring occasionally, until onions are transparent.

3. Add chicken, and continue to sauté 5 minutes, stirring occasionally, until browned. Add pureed pear, coconut milk, and raisins. Simmer for 5 minutes.

4. Core and cut remaining pear into ½-inch cubes and add to curry. Simmer for 5 minutes and serve.


Serve over Basmati or brown rice and with a simple, steamed vegetable like green beans to round out the meal. Don’t forget to add a glass of cold milk to tame the flames of the spicy curry sauce.