2 teaspoons oil
1 lb boneless skinless chicken breast, cut in strips 1/2 cup chopped onion
1 cup uncooked long-grain white rice 1/2 cup shredded carrot 1/4 cup golden raisin
1 teaspoon curry powder 1 teaspoon coriander
1/4 teaspoon salt
1 (14 1/2 ounce) cans ready-to-serve chicken broth 1/2 cup water
1/4 cup shelled pistachio nut
Cook the onion and chicken strips in heated oil in skillet over moderately high temperature for FIVE min or till onion become soft and chicken become brown in color, mixing from time to time.
Add the rest of items besides nuts. Blend well.
Heat to boiling, lower the temperature to moderately low.
Cook, covered, for approximately 1/3 hour or till pink color is gone from chicken and rice become soft and liquid is assimilated.
Use the nuts as sprinkle all over.