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Stir in raisins, almonds, coconut milk, and salt. Cook, without stirring, until coconut milk is absorbed into rice and liquid is level with rice, 8 to 10 minutes. Stir and reduce heat to low.

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In a 12-inch skillet over medium-high, heat 2 tablespoons of the oil until barely smoking. Add the chicken and sprinkle with ½ teaspoon of the curry powder, ½ teaspoon salt and ¼ teaspoon pepper.