Saute onion in butter and oil until soft, 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.  Heat 1 cup of curry mixture.

 

Serve 1 cup on 3/4 cup hot rice; garnish with almonds.