Chicken, Pear & Butternut Korma

As I mentioned in my last recipe, Tesco were selling pears cheap so I bought a bag. As I don’t particularly enjoy eating them whole, I’ve been looking for ideas to include them in savoury recipes instead. Fruit in savoury dishes is something people either love or hate. I love it and I’m always looking for ways to stick anything sweet in to my diet. I decided to come up with a list of vegetables that I thought would pair nicely with pear and came up with butternut squash and spinach. I haven’t had a curry for a while now, so I thought this combination would suit very nicely, a slightly milder korma with coconut milk. This recipe was very ‘much make it up as I go along’ and hope that I get it right in the end. I left the skin on the pear as this is the more nutritious part and adds extra fibre, however if you prefer you can skin the pear first. I think this would cause the pear to break down more in the sauce and be less chunky. The end result is definitely more of a sweet than spicy curry but if you want it to have more of a kick then add extra chilli.

Print Recipe

Chicken, Pear & Butternut Korma

Keyword

Butternut Squash, Chicken, Couscous, Curry, Pear, Spinach

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 1 tsp coconut oil
• 1 clove garlic
• 1 onion
• 1 chilli
• 1 small piece ginger
• 3 tbsp korma curry paste
• 1/2 butternut squash
• 2 skinless boneless chicken breasts
• 2 small pears
• 200 ml chicken stock
• 200 ml light coconut milk
• 100 g spinach leaves
• 125 g basmati rice

Keyword Butternut Squash, Chicken, Couscous, Curry, Pear, Spinach Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 1 tsp coconut oil 1 clove garlic 1 onion 1 chilli 1 small piece ginger 3 tbsp korma curry paste 1/2 butternut squash 2 skinless boneless chicken breasts 2 small pears 200 ml chicken stock 200 ml light coconut milk 100 g spinach leaves 125 g basmati rice

Instructions

To prepare:

1. Peel and dice the onion. Finely slice the chilli.
2. Peel and grate the garlic and ginger.
3. Add the coconut oil to a large lidded frying pan with the chilli, garlic, ginger and onion.
4. Remove the seeds from the butternut squash and peel and dice it.
5. Slice the chicken breasts in to bite sized pieces.
6. Measure out the coconut milk and make up the stock.

to cook:

1. Heat the large lidded frying pan over a medium heat and leave the contents to fry for 5 minutes stirring occasionally
2. Add the curry paste to the pan and stir constantly for 30 seconds.
3. Add the butternut squash and stir. Keep frying for 3 minutes.
4. Meanwhile quarter the pears and cut out the core. Slice in to similar size pieces to the butternut squash.
5. Add the pear and the sliced chicken to the pan and fry for 1 more minute.
6. Pour in the stock and coconut milk, bring to the boil and then lower the heat a touch and leave to simmer with the lid off for 20 minutes.
7. Stir occasionally and if the sauce starts to thicken too much, cover the pan with a lid to keep in the moisture.
8. Make the rice by adding the grains to a pan of boiling water and leave to simmer for 10-12 minutes.
9. After 20 minutes on the curry, add the spinach to the pan, cover and leave for approx 2 minutes or until the spinach has wilted.
10. Strain the rice once cooked and serve.
11. Serve the curry on top of the rice and enjoy.

Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.