Chicken will be thoroughly cooked and tender when it is cut into small uniform pieces and cooked in a liquid. Covering the dish lets the trapped steam heat the food evenly, and stirring redistributes the uncooked portions. Serve this curry over rice or noodles and sprinkle with toasted nuts or coconut. Offer chutney or plain yogurt as an accompaniment.
- Portion size 4 servings
- 1 onion chopped
- 1 teaspoon vegetable oil
- 1 lb boneless chicken breast cubed
- 1 tablespoon curry powder
- 2 tablespoons all purpose flour
- 1/2 cup chicken stock
- 1/4 cup slivered dried apricot
- 1/4 cup slivered raisin
- 1/4 teaspoon ground ginger
- 1 pear cubed
- salt and pepper
In 8-cup (2 L) casserole, microwave onion and oil at High for 3 minutes or until softened, stirring once. Add chicken and cover with lid or vented plastic wrap; microwave at High for 3 minutes or until chicken is no longer pink on outside, stirring once.
Stir in curry powder; microwave, covered, at High for 1 minute. Blend in flour, stir in stock, apricots and ginger. Cover and microwave at High for 2 minutes; stir. Microwave at Medium (50%) for 3 to 6 minutes or until sauce is thickened and chicken is no longer pink inside, stirring once.
Add pear; let stand, covered, for 6 minutes. Season with salt and pepper to taste.