Chicken Curry in a Hurry

Ingredients

• 1 teaspoon each coriander seeds, cumin seeds, mustard seeds
• 2 cups basmati rice, prepared according to package directions
• 3 tablespoons vegetable or canola oil, 3 turns of the pan
• 1 1/3 to 1 1/2 pounds chicken breast tenders, diced
• 2 to 4 cloves garlic, minced, mild to extra spicy
• 1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy
• 1 large yellow skinned onion, peeled and chopped
• 1 can chicken broth, about 2 cups
• 2 tablespoons curry paste, mild or hot
• 1/3 to 1/2 cup mincemeat
• Coarse salt
• 2 tablespoons flour
• 4 scallions, chopped
• 1 cup toasted coconut
• 1/2 cup sliced almonds or Spanish peanuts
• 1 cup prepared mango chutney
• 1 /4 cup finely chopped cilantro leaves

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