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Sautee chopped onion in the oil over medium heat until soft, adding minced garlic for the last few minutes. Move to the side of the skillet and add the chicken pieces, stirring often until cooked through about 5 minutes. Add apple, golden raisins and curry powder and stir together for another minute or so. Pour in chicken broth and coconut milk, blending well and continue simmering over medium heat for another 10 minutes or so. Add crunchy almonds and serve piping hot over rice. Asparagus or broccoli will always make a good side.