Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 to 6 min. or until chicken is no longer pink.
Add chicken broth, chutney, raisins and curry powder; mix well. Simmer on medium-low heat 5 min., stirring occasionally. Stir in cilantro and pepper.
Place rice in large bowl. Add chicken mixture; mix lightly. Sprinkle with coconut.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 13 (10%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 65.8mg||20 %|
|Sodium 189.8mg||7 %|
|Potassium 297.7mg||8 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 26.3g||38 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 126
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