In a large skillet, heat oil on medium heat. Add chicken, curry seasoning, onions and sauté until chicken is no longer pink. Pour in rice and stir until it is opaque. Add chicken broth and bring to a simmer. Add vegetables and fruit. Reduce heat, cover and let steam for 20 minutes or until rice and chicken are fully cooked. Fluff with a fork and salt to taste. Sprinkle with almonds and serve.
