Classic Curry with Walnuts and Winter Fruits
4 Tbsp.
Butter
2 Cloves Garlic, Minced
1 Tbsp. Curry Powder
1 tsp. Paprika
1/4 tsp. Ground Cayenne Pepper
1 Tbsp. Cornstarch
1 cup Chicken Broth
6 Chicken Breasts Halves, Skinned and Boned
2 pears, Cored and Thickly Sliced
1/4 cup Cranberries or Currants
1/2 cup chopped green onions
3/4 cup Chopped Walnuts
Procedures:
Microwave butter in uncovered 3-quart casserole dish 2 minutes on high.
Stir in garlic and spices; microwave on high 3 minutes. Mix cornstarch
with broth and add to garlic mixture; stir. Arrange chicken breasts
in a single layer in sauce. Cover and microwave on high 6 to 8 minutes,
stirring every 2 minutes. Stir in pears, walnuts, green onions and cranberries.
Cover and cook on high additional 6 to 8 minutes, until chicken is cooked
through. Arrange chicken and pears on serving platter. Pour remaining
sauce over chicken and serve with walnut rice (found in rice and pasta
section) or couscous, if desired. Makes 4 to 6 servings.
