Preparation / Directions:
Preheat oven to 350F.
In 2-cup measuring cup, add enough water to chicken broth to equal 2 cups liquid. In 2-quart saucepan, heat chicken-broth mixture to boiling over high heat. Place rice in shallow 2 1/2 quart casserole; stir in boiling broth mixture. Cover casserole tightly and bake 20 minutes or until rice is tender and all liquid is absorbed. Remove casserole from oven; set aside.
Meanwhile, in food processor with knife blade attached or in blender at medium speed, blend garlic, ginger, coconut, and half of onion slices until a paste forms; set aside. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat.
Add red pepper and remaining onion slices, and cook until golden, about 10 minutes. With slotted spoon, transfer vegetables to large bowl. Add garlic mixture to skillet and cook 8 to 10 minutes, until golden. Add chicken pieces and remaining 1 teaspoon oil and cook, stirring occasionally, until chicken is lightly browned on the outside and loses its pink color on the inside. Add cumin, coriander, salt, and ground red pepper, and cook 2 minutes ' longer.
Transfer chicken mixture to bowl with vegetables To same skillet, add cauliflower and 1/2 cup water, heat to boiling over high heat. Reduce heat to low; cover and simmer 6 minutes. Add frozen peas and carrots, and tomatoes with their juice; heat to boiling over high heat. Reduce heat to low; uncover and cook 2 minutes longer or until cauliflower is tender and peas and carrots are heated through.
Transfer cauliflower mixture to bowl with chicken. Stir in yogurt until well mixed. With fork, fluff rice. Top cooked rice with chicken mixture. Bake, uncovered, 15 minutes longer or until heated through. Serve garnished with raisins, toasted almonds, and toasted coconut, if you like
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