|Canned flaked coconut||3 1⁄2 Ounce (1 can)|
|Boiling water||2 Cup (32 tbs)|
|Chicken breasts||3 Large, cut in half|
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced|
|Brown sugar||1 Tablespoon|
|Curry powder||2 Teaspoon|
|Brand rice||1 Cup (16 tbs)|
|Ripe avocado||1 , sliced|
|Fresh pineapple chunks||2 Cup (32 tbs), chilled|
|Banana||1 Medium, chopped|
|Chopped cantaloupe||1⁄4 Cup (4 tbs) (for garnish)|
Place coconut in a medium saucepan.
Pour boiling water over coconut.
Cover and let stand 15 to 20 minutes.
Drain coconut well; reserve liquid.
Press as much liquid out of the coconut as possible.
Add water to coconut liquid to make 2-1/2 cups.
In a large skillet, heat butter or margarine.
Add chicken breasts and brown well.
Add onion and garlic.
Combine brown sugar, 1 teaspoon salt, curry powder and pepper.
Sprinkle over chicken.
Add bay leaf and 1/2 cup coconut liquid.
Cook over low heat for 20 minutes.
Add rice, remaining coconut liquid and 1 teaspoon salt; stir.
Bring to a boil.
Arrange chicken breasts on rice and cover.
Cook over low heat until most of the liquid is absorbed and chicken is tender, about 20 minutes.
Remove from heat.
Let stand, covered, until liquid is absorbed, 5 to 10 minutes.
Remove bay leaf.
Garnish with avocado slices and chopped cantaloupe.