Chicken Curry in a Hurry

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For spicy rice:

1 teaspoon each coriander seeds, cumin seeds, mustard seeds

2 cups basmati rice, prepared according to package directions

3 tablespoons vegetable or canola oil, 3 turns of the pan

1 1/3 to 1 1/2 pounds chicken breast tenders, diced

2 to 4 cloves garlic, minced, mild to extra spicy

1 to 2 inches fresh ginger root, minced or grated, mild to extra spicy

1 large yellow skinned onion, peeled and chopped

1 can chicken broth, about 2 cups

2 tablespoons curry paste, mild or hot

1/3 to 1/2 cup mincemeat

Coarse salt

2 tablespoons flour

Toppings and garnishes, mix and match:

4 scallions, chopped

1 cup toasted coconut

1/2 cup sliced almonds or Spanish peanuts

1 cup prepared mango chutney

1 /4 cup finely chopped cilantro leaves