Chicken Curry with Pears

Courtesy of USA Pears

Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 1 Hr.

* 1 1/2 lb. boneless skinless chicken breast
* 2 pears (1 cubed and 1 pureed)
* 1 c. plain yogurt
* salt, to taste
* 1 tsp. chili powder, divided
* 1 tsp. garam masala, divided (see note below)
* 1 tsp. tumeric powder
* 1 Tbsp. fresh coriander leaves (cilantro), chopped
* 2 Tbsp. vegetable oil
* 5 whole peppercorns
* 4 green cardamons
* 2 bay leaves
* 1 in. cinnamon stick
* 2 whole red chillies
* 2 onions, chopped
* 1 tsp. garlic paste
* 1/2 c. pureed tomatoes

1. Combine yogurt, salt, 1/2 tsp. red chili powder, 1/2 tsp. garam masala powder, pear puree, 1/2 tsp. of turmeric powder, and coriander. Add mixture to chicken and marinate 1 hr. in refrigerator.
2. Grill marinated chicken pieces, turning a few times until evenly cooked all around. (Reserve marinade for later use.) Once done, let chicken rest 5 min. and cut into 1-1/2-in. pieces.
2. Heat oil in a pan. Add peppercorns, green cardamoms, cinnamon, bay leaves and whole red chilies and sauté. Add chopped onions and sauté until onions turn golden. Add garlic paste and continue to sauté. Add tomato puree and mix. Add 1/2 tsp. turmeric powder, 1/2 tsp. red chili powder and sauté for a few minutes. Add remaining marinade and mix well. Add 1 c. water and let cook 3 - 4 min.
3. Add chopped pear and mix. Remove bay leaf and add salt, coriander leaves and grilled chicken pieces. Add 1/2 tsp. of garam masala and cook 5 min. Serve hot.

* Garam Masala is a common seasoning in Indian cuisine. It can be easily purchased at Asian markets or Indian stores.

Gewürztraminer, Riesling/Rhine