Curried Chicken and Rice

• 1 Tbsp. oil
• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 clove garlic, minced
• 1/2 cup fat-free reduced-sodium chicken broth
• 1/4 cup chopped chutney
• 3 Tbsp. raisins
• 1-1/2 tsp. curry powder
• 1 Tbsp. chopped fresh cilantro
• 1/4 tsp. pepper
• 3 cups hot cooked long-grain white rice
• 1/4 cup BAKER'S ANGEL FLAKE Coconut

1. Heat oil in large nonstick skillet on medium-high heat.
2. Add chicken and garlic; cook and stir 5 to 6 min.
3. or until chicken is no longer pink.
4. Add chicken broth, chutney, raisins and curry powder; mix well.
5. Simmer on medium-low heat 5 min., stirring occasionally.
6. Stir in cilantro and pepper.
7. Place rice in large bowl.
8. Add chicken mixture; mix lightly.
9. Sprinkle with coconut.

oil, boneless skinless chicken breasts, clove garlic, chicken broth, chutney, raisins, curry powder, fresh cilantro, pepper, hot cooked, s angel

Taken from www.kraftrecipes.com/recipes/curried-chicken-rice-50685.aspx (may not work)