Instructions: In a heavy saucepan or wok, saute sliced chicken until it is browned. Add frozen peas and carrots, raisins, pineapple, chicken broth, curry powder, coconut milk, cream, vinegar, salt and brown sugar. Cover and simmer until chicken is just cooked, about 3 minutes. Add cornstarch solution and stir until curry sauce is thickened.

Serve hot curry chicken on a bed of cabbage over freshly cooked hot rice.

Garnish with almonds and coconut.

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