Mulligatawny Soup with Chicken, Pears, and Coconut

INGREDIENTS

• 2 firm USA Pears, such as Concorde or Comice, medium dice
• 2 tablespoon butter, divided
• 1 pound chicken breast, cut into ½ inch pieces
• salt and pepper
• 1 medium yellow onion, medium dice
• 3 cloves garlic, minced
• 2 teaspoon freshly grated ginger
• 1 ½ teaspoon Madras curry powder
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 4 cups chicken broth
• 1 pound sweet potatoes, medium dice
• 1 (13.5 oz.) can coconut milk
• ¾ cup unsweetened coconut flakes, toasted
• 1 cup loosely packed cilantro leaves

DIRECTIONS

1. In a large soup pot over medium heat melt 1 tablespoon of the butter. Add the diced chicken and season generously with salt and pepper.
2. Saute for 3 to 4 minutes or until just cooked through.
3. Transfer chicken to a small bowl.
4. Add the remaining butter to the same pan and saute the onion until lightly browned, about 5 minutes. Add the garlic, ginger, and all three spices and saute for one minute more.
5. Next, add the chicken broth to deglaze the pan, stirring to pick up any browned bits.
6. Add the diced sweet potatoes to the liquid, cover, and bring to a boil. Once boiling, uncover and reduce to a simmer, cooking for 6 – 8 minutes or until sweet potatoes are tender.
7. Add the diced pears and continue to simmer for 5 minutes more.
8. Add chicken back to the soup.
9. Stir in the coconut milk and season the soup to taste with more salt and pepper if necessary.
10. Divide the soup between bowls and garnish each with the toasted coconut and cilantro.