Chicken and Pear Bombay

Food Service Search Staff

INGREDIENTS:1 quart chopped onion
¼ cup butter
¼ cup vegetable oil
1 ½ Tbsp. curry powder (or to taste)
3/4 cup flour
2 quarts chicken stock

2 Tbsp. lemon juice
1 Tbsp. salt
4 lbs., 8 oz. pre-cooked chicken, cut into 3/4 x 3/8 x 1-inch strips, or pre-cooked pulled chicken
2 quarts well-drained, sliced Pacific Northwest Canned Pears
3/4 cup chopped cilantro or parsley
4 ½ quarts cooked long grain rice
as needed for garnish, toasted slivered almondsDIRECTIONS:Sauté onion in butter and oil until soft, about 10 minutes. 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. Add in cilantro or parsley and stir. Per order, heat 1 cup curry mixture. Serve on 3/4 cup hot rice; garnish with almonds.SERVINGS:24 servings (1 cup curry and 3/4 )PHOTO CREDIT:Photo Credit: PACIFIC NORTHWEST CANNED PEARS