Directions:

In a large skillet, brown each side of the chicken in butter; remove and keep warm.

In the drippings, saute the onion, curry, salt and pepper until onion is tender.

Stir in the dried fruit, water, sugar and lemon juice. Return chicken to the pan. Bring to a boil.

Reduce heat; cover and simmer or 25 to 30 minutes or until meat juices run clear.

In the meantime, prepare the rice.

Serve chicken over hot rice; sprinkle with almonds.