Curry Chicken

Ingredients
6 poultry thighs (or 3 chicken breasts)
4 quinces peeled and sliced
1 large onion peeled and chopped
½ cup dried prunes
½ cup dried apricots
1 cup coconut milk
Oil for frying
2 tablespoons Curry powder
Salt and pepper to taste
Preparation
Fry the onion until light golden. Add the poultry thighs and fry from all sides. Now add the fruits and the coconut milk with the curry powder. Bring to boil and lower the heat. Cover and let cook for an hour. Check every now and than that there is enough liquid in the pan. Add water or more coconut milk if necessary. Season the dish with salt and pepper. Serve on rice.