Boil chicken fillet until ready with chopped parsley, clove and hot pepper.
Wash and dry rice, fry it in half of the vegetable oil. Then pour 4 cups of chicken stock in the rice, season with ground pepper, curry powder, salt, add washed sultana. Boil over low heat for 10 minutes. Remove from heat and let stay in warm place for 10 minutes.
Cut chicken fillet finely and fry in the rest vegetable oil. Fry almonds in preheated to 280oF (140o C) oven until golden. Blend all the products with the rice and heat for 5 minutes.
Serve hot. Top with greens.
