YIELD: 18 SERVINGS
3 Tbsps. vegetable oil
3 cups onions, peeled and chopped
1 Tbsp. garlic, fresh, minced
3 Tbsps. curry powder
2 tsps. ginger, ground
2 tsps. cinnamon, ground
1 Tbsp. salt
¾ tsp. black pepper, ground
6 chicken breast halves, boneless, skinless, cut into 1" cubes
3 pears, peeled, cored and pureed
45 oz. coconut milk
1 cup raisins
3 pears, cored and cut into 1" cubes
Heat oil in large frying pan over medium heat.
Add onion, garlic, curry powder, ginger, cinnamon, salt and pepper. Saute for 5 minutes, or until onions are translucent.
Add chicken and continue to sauté for 5 minutes or until chicken reaches internal temperature of 160°F.
Add pureed pear, coconut milk and raisins. Simmer for 5 minutes. Add cubed pear and simmer for an additional 5 minutes.
Transfer to one 12×20×2" steam-table pan to serve.
Photo and recipe: Pear Bureau Northwest