Chicken
1 1/2 pounds boneless skinless chicken thighs
Nonstick spray, for greasing
1 1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Curried Pears
1/2 tablespoon unsalted butter, melted
2 (14.5-ounce) cans Pacific Northwest Canned Pear Slices in light syrup, drained reserving syrup
1 tablespoon curry powder
Pinch ground nutmeg
Curry Paste
1 to 2 whole dried chiles de árbol, stemmed and seeded (1 for milder heat, 2 for spicier)
1/2 (15-ounce) can Pacific Northwest Canned Pear Slices in light syrup, drained reserving syrup
1/2 small shallot, sliced
2 cloves garlic
1/2 teaspoon ginger puree
1/4 teaspoon kosher salt
1/8 teaspoon ground coriander
Pinch ground nutmeg
Rice
1 1/4 cups basmati rice, rinsed well
1 3/4 cups water
1/4 teaspoon kosher salt
Assembly
1 tablespoon olive oil
1 red bell pepper, thinly sliced (divided)
2 green onions, sliced (divided)
2 tablespoons chopped fresh basil (divided)
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 (13.5-fl ounce) can unsweetened coconut milk
1/2 cup reserved pear syrup
1 tablespoon brown sugar
Chicken: Preheat oven to 350°F. Arrange the chicken thighs on a greased baking sheet. Season with salt and pepper on both sides. Roast until the internal temperature is 165°F, about 25 minutes. Let rest for 5 minutes, then slice into 1/2-inch pieces.
Curried Pears: In a bowl, drizzle the melted butter over the drained pear slices and toss with yellow curry powder and nutmeg until coated. Bake in the 350°F for 15 minutes. Dice half of pears into 1⁄2 inch cubes; leave the rest whole for garnish.
Curry Paste: Soak the chiles in a small bowl of hot water until soft, about 10 minutes, then drain. In a blender, combine the soaked chiles, pears, 2 Tbsp reserved pear syrup, shallot, garlic, ginger, salt, coriander and nutmeg and salt. Blend to a smooth consistency.
Rice: In a 1 1/2- to 2-quart saucepan, combine rinsed rice, water and salt. Steam for 15 minutes. Remove from the heat, leaving the lid on, and let steam for 5 minutes; fluff and keep warm. (If using a rice cooker, reduce water to 1 1/4 cups.)
Assembly: Warm the olive oil in a large skillet over medium-high heat. Add the sliced cooked chicken, most of the red bell pepper (reserving some for garnish), and the curry paste and stir until well incorporated. Sauté until beginning to brown, 3 to 5 minutes. Add the diced curried pears, half of the green onions, half of the basil, the salt and pepper. Continue to sauté for 3 to 5 minutes. Add the coconut milk, 1/2 cup reserved pear syrup and brown sugar and bring to a simmer. Cook until the sauce is reduced by half, 3 to 5 minutes. Taste and adjust the seasoning.
Serve the curry over the steamed rice, topped with the whole curried pear and the extra bell peppers, green onions and fresh basil.