1 cup long grain rice 1 Tablespoon gf flour 1 Tablespoon curry powder 1 cup coconut milk 1 teaspoon salt 1 pound chicken breast, skinned, boned and cut into 2"strips 2 teaspoons vegetable oil 1 cup julienne-cut carrots 1/3 cup raisins 1/4 cup cilantro, chopped
Combine salt, flour and curry powder in a large plastic bag. Add chicken pieces, seal bag and mix well.
Heat a large skillet over medium-high heat, adding oil. Add chicken and stir-fry for 5 minutes. Stir in coconut milk, carrot and raisins. Reduce heat and simmer for 7 minutes. Serve over rice.