1. Cut thawed ChicNSteakes into 1-inch pieces.
2. Heat oil in a large non-stick skillet. Add chicken and garlic; cook
3 to 4 minutes or until chicken turns white.
3. Add green pepper, saute 3 minutes.
4. Sprinkle chicken with curry and ginger. Cook 3 minutes more.
3. Slowly add chicken broth to flour; mixing until well blended. Stir in milk.
4. Add to chicken mixture with raisins and pineapples. Cook and stir until
mixture is thickened. Serve over rice. Garnish with coconut and almonds.
Makes 4 servings.