Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Bring the water and rice to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins.; do not remove the lid. Separate the rice with a fork.
Meat and pan-fried fruit
Heat the coconut oil in a non-stick frying pan and fry the chicken in batches for approx. 2 mins. per batch. Remove from the pan. Without adding any oil, fry the fruit in the same pan.
Stir the milk and flour in a pan until smooth, pour in the stock, bring to the boil while stirring with a whisk. Add the curry and turmeric, season the sauce with salt. Mix the meat and pears into the sauce, heat through, plate up with the rice and pan-fried fruit. Scatter the almonds on top.