CHICKEN AND PEARS BOMBAY
Yield: 24 servings (1 cup curry + 3/4 cup rice)

INGREDIENTS

2 lbs. (1 qt.) Onion, pre-cut, chopped
2 oz. (1/4 cup) Butter
1/4 cup Vegetable oil
1-1/2 Tbsp. Curry powder
3 oz. (3/4 cup) Flour
2 qts. Chicken stock
2 Tbsp. Lemon juice
1 Tbsp. Salt
4 lbs. 8 oz. (3-1/2 qts.) Chicken, pre-cooked, cut into 3/8" x 3/8" x 1" strips or pulled
3 lbs. 8 oz. (2 qts.) Pacific Northwest Canned Pear Slices, drained
3/4 cup Cilantro or parsley, chopped
4-1/2 qts. Cooked long grain rice
As needed for garnish Almonds, toasted, slivered (optional)

METHOD
Sauté onion in butter and oil for about 10 minutes until soft. 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.

NUTRITION (Per Serving)
Calories: 429,   Calories from Fat: 107,   Fat: 12g,   Saturated Fat: 3g,
Cholesterol: 81mg,   Sodium: 723mg,   Carbohydrate: 50g,   Dietary Fiber: 2g,
Sugar: 11g,   Protein: 29g,   Vitamin A: 4% DV,   Vitamin C: 5% DV,
Calcium: 4% DV,   Potassium: 10% DV,   Iron: 17% DV