YIELD: 18 SERVINGS

3 Tbsps. vegetable oil

3 cups onions, peeled and chopped

1 Tbsp. garlic, fresh, minced

3 Tbsps. curry powder

2 tsps. ginger, ground

2 tsps. cinnamon, ground

1 Tbsp. salt

¾ tsp. black pepper, ground

6 chicken breast halves, boneless, skinless, cut into 1" cubes

3 pears, peeled, cored and pureed

45 oz. coconut milk

1 cup raisins

3 pears, cored and cut into 1" cubes

1. Heat oil in large frying pan over medium heat.

2. Add onion, garlic, curry powder, ginger, cinnamon, salt and pepper. Saute for 5 minutes, or until onions are translucent.

3. Add chicken and continue to sauté for 5 minutes or until chicken reaches internal temperature of 160°F.

4. Add pureed pear, coconut milk and raisins. Simmer for 5 minutes. Add cubed pear and simmer for an additional 5 minutes.

5. Transfer to one 12×20×2" steam-table pan to serve.

Photo and recipe: Pear Bureau Northwest