Chicken Curry with Asian Pears

Name: Chicken Curry with Asian Pears
Yield: 4 portions
Ingredients: 1 cup dried currants; 1 cup grated coconut; 1 chicken (2½ pounds), well rinsed, patted dry, and quartered; Salt and freshly ground black pepper, to taste; 1 chicken (2½ pounds), well rinsed, patted dry, and quartered; ¼ cup heavy or whipping cream; 1 tablespoon mango chutney, large pieces coarsely chopped; 1 cup Berta’s Chicken Stock or canned broth; 1 cup Berta’s Chicken Stock or canned broth; 1 cup shelled peanuts; 1 cup mango chutney; 2 tablespoons chopped fresh Italian (flat-leaf) parsley, for garnish; ¼ cup heavy or whipping cream; 1 tablespoon unsalted butter; ½ cup Chopped onion; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 2 tablespoons unbleached all-purpose flour; 2 tablespoons good-quality curry powder; 8 ounces fresh shiitake mushrooms, sliced; 2 Asian pears or Golden Delicious apples, cored, peeled, and sliced

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The primary flavor here is curry—an aromatic, spicy combination of herbs and spices that’s pleasantly confusing to the palate. We’ve added shiitake mushrooms, crisp Asian pears, and a dash of mango chutney. Serve with Rice Pilaf and let your guests add their own chutneys, grated coconut, currants, and nuts. Have a ball!

Ingredients

1 chicken (2½ pounds), well rinsed, patted dry, and quartered
Salt and freshly ground black pepper, to taste

Main course

Method

Sprinkle the chicken with salt and pepper.
Heat the oil in a large heavy skillet or dutch oven, and brown the chicken on all sides. Add the onion, lower the heat, cover, and cook until the juices run clear when a leg is pricked with a fork, 30 minutes.
Meanwhile, melt the butter in another skillet. Add the pears and sauté over medium heat for 3 minute