Ingredients
2
teaspoons oil
1
lb. fresh chicken tenders
1/2
cup chopped onion
1
cup uncooked regular long-grain white rice
1/2
cup shredded carrot
1/4
cup golden raisins
1
teaspoon curry powder
1
teaspoon coriander
1/4
teaspoon salt
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/2
cup water
1/4
cup slivered almonds, toasted
Preparation
Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring occasionally.
Add all remaining ingredients except almonds; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Top each serving with almonds.
