Chicken Fruit Curry

500 g		chicken breasts (skinless)
2 cloves		garlic
1		onions
1 Tbs		curry powder (mild)
2 cups		chicken stock
2		bay leaves
425 g		canned unsweetened apricot halves, drained
425 g		canned unsweetened pineapple pieces, drained
6		water chestnuts
1 cup		coconut milk (reduced fat)
1.50 cups		brown rice

1	Prep: Finely chop garlic and onion. Finely slice water chestnuts.
2	Cut the chicken into 2cm chunks and stir fry in a hot non-stick frying pan to seal and lightly brown the meat. Remove the chicken from the pan.
3	Add garlic, onion and curry powder. Toss continuously until the union is transparent. Add the chicken stock and bay leaves and bring to the boil. Add the chicken and simmer for 20 minutes or until the chicken is tender. Add the apricot, pineapple and water chestnut and simmer for 5 minutes.
4	Transfer to containers for cooling and freezing. Before eating, add the brown rice to plenty of salted boiling water and cook until tender. Bring the curry to the boil on the stove top and stir in the coconut milk. Simmer uncovered for about 3 minutes or until slightly thickened. Serve over the well-drained rice, garnished with a little fresh mint.

Servings: 4