Thursday, July 30, 2009

Chicken and Pear Curry


2 tablespoons olive oil
1 shallot, diced
2 cloves garlic, minced
1 1/2 teaspoons turmeric, divided
1 1/2 teaspoons cumin, divided
1 1/2
teaspoons ground ginger, divided
teaspoons chili powder, divided
2 boneless, skinless chicken breasts pounded to 1/4 to 1/2 inch thickness
1 1/2 cups skinned, diced pears
1/4 cup orange marmalade
1/2 cup chicken broth

Heat oil in a large skillet over medium-high heat. Add shallot and garlic; cook 2 minutes until softened. Add 1
teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon ground ginger, and 1/2 teaspoon chili powder to skillet. Cook 1 minute, stirring constantly. Add chicken and cook 2-3 minute per side. Remove chicken and keep warm. Add remaining spices and ingredients. Cook 7-8 minutes, or until pears are heated through and begin to soften. Add chicken to skillet and cook for 2 to 3 minutes, or until done.

Can serve with Turmeric Mashed Sweet Potatoes and Curried Lentils.