Chicken & Pears Bombay

Yield: 24 servings (1 cup curry + 3/4 cup rice)

INGREDIENTS

  • 2 lbs. (1 qt.) Onion, pre-cut, chopped
  • 2 oz. (1/4 cup) Butter
  • 1/4 cup Vegetable oil
  • 1-1/2 Tbsp. Curry powder
  • 3 oz. (3/4 cup) Flour
  • 2 qts. Chicken stock
  • 2 Tbsp. Lemon juice
  • 1 Tbsp. Salt
  • 4 lbs. 8 oz. (3-1/2 qts.) Chicken, pre-cooked, cut into 3/8" x 3/8" x 1" strips or pulled
  • 3 lbs. 8 oz. (2 qts.) Pacific Northwest Canned Pear Slices, drained
  • 3/4 cup Cilantro or parsley, chopped
  • 4-1/2 qts. Cooked long grain rice
  • As needed for garnish Almonds, toasted, slivered (optional)
  • METHOD

    Sauté onion in butter and oil for about 10 minutes until soft. Stir in curry powder; cook, stirring, 1 minute. Stir in flour; cook, stirring, 5 minutes. Off heat, whisk in stock; return to heat and cook until thickened, about 5 minutes. Off heat, stir in lemon juice, salt, chicken and pear. Stir in cilantro; reserve. PER ORDER: Heat 1 cup chicken and pear mixture. Serve over 3/4 cup hot rice. Garnish with almonds.

    NUTRITION (Per Serving)
    Calories: 429
    Calories from Fat: 107
    Fat: 12g
    Saturated Fat: 3g
    Cholesterol: 81mg
    Sodium: 723mg
    Carbohydrate: 50g
    Dietary Fiber: 2g
    Sugar: 11g
    Protein: 29g
    Vitamin A: 4% DV
    Vitamin C: 5% DV
    Calcium: 4% DV
    Potassium: 10% DV
    Iron: 17% DV