HEAT oil in large nonstick skillet on medium-high heat. Add chicken and garlic; cook and stir 5 to 6 minutes or until chicken is cooked through.
ADD chicken broth, chutney, raisins and curry powder; mix well. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Stir in cilantro, salt and pepper.
PLACE rice in large bowl. Add chicken mixture; toss to coat. Sprinkle with the coconut.
KRAFT KITCHENS TIPS
Substitute 1 lb. cleaned shrimp for the cut-up chicken.
Recipe can be served cold. Prepare as directed; cover. Refrigerate several hours or until chilled.
RECIPE COURTESY OF KRAFT FOODS