Prep time
Cook time
4 cup Hinode Rice (any variety) (cooked)
2 lb Chicken (approx. 2 breasts)
8 tbsp Vegetable Oil
2 Onion (sliced)
8 tsp Mild Curry Paste
2 cup Chicken Stock
8 tbsp Rasins
8 tbsp Almonds (toasted and slivered)
Salt and Pepper (to taste)
Place chicken and curry paste in a bowl and marinate chicken for a few minutes.
Heat oil in a saucepan, add onion, cook for a minute then add chicken and stir-fry for a few minutes or until chicken is almost cooked.
Add stock and raisins and simmer for 2 minutes
Stir in the cooked rice and season with salt and pepper to taste.
Sprinkle with almonds and garnish with yogurt and cilantro.