COOK and stir chicken and garlic in hot oil in large skillet on medium-high heat until browned and cooked through.
ADD sweet potatoes, cauliflower, tomatoes with their liquid, the soup and curry powder; mix well. Bring to boil. Reduce heat to medium; cover and cook 10 min. or until vegetables are tender.
REMOVE from heat. Stir in rice and peas. Cover and let stand 5 min. Sprinkle with raisins and cashews.
serving size = 1-1/2 cups