Curried Chicken with Pears
Embark on a flavorful adventure with this Curried Chicken with Pears, a harmonious blend of bold spices and natural sweetness! Perfectly seasoned chicken thighs are seared to golden perfection, then simmered in a rich, aromatic curry sauce infused with garlic, ginger, and creamy coconut milk. The unexpected addition of ripe, juicy pears adds a delightful twist, balancing the warm, earthy flavors with subtle sweetness. With its vibrant garnishes of fresh cilantro and a squeeze of lemon juice, this dish is elevated into a restaurant-quality meal. Serve it over fluffy basmati rice for a comforting, exotic dinner ready in just 45 minutes. Ideal for impressing guests or spicing up a weeknight meal, this easy one-pan recipe is sure to become a favorite. Keywords: curried chicken, chicken curry with pears, curry recipes, chicken dinner ideas, one-pan chicken recipes.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons curry powder
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium ripe pears, sliced (such as Bartlett or Anjou)
- 1 cup coconut milk
- 0.5 cup chicken stock
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro, chopped
- 2 cups cooked basmati rice (for serving)
Instructions
Season the chicken thighs with salt, pepper, and 1 tablespoon of curry powder. Set aside.
Heat 1 tablespoon of olive oil and the butter in a large skillet over medium heat. Add the chicken thighs and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the onions for 3-4 minutes until softened.
Stir in the garlic, ginger, and the remaining 1 tablespoon of curry powder. Cook for 1 minute until fragrant.
Add the sliced pears to the skillet and cook for 2-3 minutes, stirring gently to coat them in the spices.
Pour in the coconut milk and chicken stock, scraping the bottom of the pan to deglaze. Bring the mixture to a gentle simmer.
Return the chicken thighs to the skillet, nestling them into the sauce. Cover and cook for 15 minutes, allowing the chicken to cook through and absorb the flavors.
Stir in the lemon juice and adjust salt and pepper to taste.
Garnish with fresh cilantro and serve over cooked basmati rice for a complete meal.
Nutrition Facts
Calories |
562 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.1 g | 30% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1618 mg | 70% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 14.8 g | ||
| Protein | 35.0 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
