Chicken and Pears Bombay Courtesy Of: Pacific Northwest Canned Pear Service Chicken and Pears Bombay 24 ( 1 cup curry + 3/4 cup rice) 2 pounds or 1 quart Onion, pre-cut, chopped 1/4 cup Butter 1/4 cup Vegetable oil 1-1/2 tablespoons Curry powder 3/4 cup Flour 2 quarts Chicken stock 2 tablespoons Lemon juice 1 tablespoon Salt 4 lbs 8 oz or 3-1/2 quarts Chicken, pre-cooked, cut into 3/8 3 lbs 8 oz or 2 quarts Pacific Northwest Canned Pear Slices, drained 3/4 cup Cilantro or parsley, chopped 4-1/2 quarts Cooked long grain rice As needed for garnish Almonds, toasted, slivered (optional) Sauté onion in butter and oil until soft, for 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.

Stir in cilantro; reserve.

Per Order:
Heat 1 cup chicken and pear mixture.
Serve over 3/4 cup hot rice.
Garnish with almonds.