Chicken and Pear Curry recipe

A curry for non-curry lovers, this recipe is easy on the spice yet high on the flavor. Sweet pears and honey meet spicy basil and nutty cashews for an altogether delicious meal-in-a-bowl.


2 tablespoons olive oil, divided
1 pound skinless, boneless chicken breast, cut into 1-inch cubes
1 onion, chopped
1 pear, peeled, cored, chopped
1 tablespoon curry powder
½ teaspoon salt
¼ teaspoon black pepper
1 teaspoon honey
½ cup coconut milk
¼ cup shredded fresh basil
¼ cup chopped toasted cashews


1. Heat 1 tablespoon oil in a large skillet over medium. Add chicken and cook until cooked through and lightly browned, 7 to 9 minutes. Remove from pan and set aside.

2. Heat remaining 1 tablespoon oil in skillet over medium. Add onion and cook until softened, 2 minutes. Add pear and curry and cook until fragrant and softened, 2 minutes. Season with salt and pepper.

3. Add honey, stirring to coat. Add coconut milk, basil, and reserved chicken; bring to a boil over high, reduce to a simmer, and cook 5 minutes, covered, until thickened.

4. Top with cashews and serve over rice.

Author: Kim Stakal

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