Chicken & Pears Bombay

Makes 6 Servings


  • 1 cup chopped onion
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1-1/4 teaspoon curry powder
  • 3 tablespoons all-purpose flour
  • 1 can (15-1/2 ounces) ready to serve chicken broth
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon salt
  • 1 pound pre-cooked chicken, cut into 3/8 x 3/8 x 1-inch strips, or pre-cooked pulled chicken
  • 1 can (15 ounces) Bartlett pears slices, drained
  • Chopped cilantro or parsley, as desired
  • Cooked long grain rice, as desired
  • Toasted, slivered almonds, as desired

    In large skillet, heat butter and oil over medium-high heat until hot; cook and stir onion 5 to 7 minutes or until onion is tender. Stir in curry powder; cook and stir 1 minute. Stir in flour; cook and stir 5 minutes. Remove from heat; whisk in chicken broth. Return to heat, cook stirring constantly 3 to 5 minutes or until thickened. Remove from heat, stir in lemon juice, salt, chicken, pears and cilantro. Serve over hot cooked rice; sprinkle with almonds.

    NUTRITION (Per Serving)
    Calories: 249
    Protein: 24g
    Carbohydrate: 14g
    Fiber: 2g
    Fat: 11g
    Sodium: 709mg
    Cholesterol: 72mg