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1 cup onions, chopped
Cook onions and garlic in oil until tender but not brown. Add chicken and cook for 2 minutes longer.
Stir in rice and seasonings. Mix fruit syrup in coconut milk totaling 2 cups of liquid. Stir in.
Bring mixture to a boil, stir once, reduce heat, cover, and simmer for 25 minutes or until rice is tender and liquid is absorbed. Add fruit. Heat thoroughly.
Toss lightly and serve.
Poster's Notes:
I might have also increased the curry powder from the original.
Posted by Debbie Sichel
Nutritional Info Per Serving: N/A
2 cloves garlic
2 tablespoons oil
2 boneless chicken breasts, cubed
1 cup uncooked rice
1 teaspoon salt
1 teaspoon fresh ginger
1/4 teaspoon black pepper
2 cans tropical fruit mix, reserve juice
1 can coconut milk or chicken broth
1-1/2 teaspoons curry powder
This recipe was originally made with canned apricots, but I found the tropical fruit mix at the store.